Not long ago we were invited up to have dinner with my son Vinny and my new Daughter-in-Law Kendelle at their home. We try to get together every couple weeks or so and it is always a very relaxing evening.
We offered to take them out to a local pub for dinner, but Kendelle had a new recipe she and Vinny wanted to make for us. I’m really glad that she insisted on making the dinner because it was one of the best meals that I’ve ever had.
When we arrived Kendelle told us we were having Salmon with Pesto, Garlic Roasted Potatoes, and Fresh Green Beans that I had pick from our garden the day before. For dessert I brought Double Chocolate Banana Bread, which was also a new recipe that I had wanted to try out.
Ken and I raised 2 sons and I always felt that making sure they knew how to cook was important to their survival. I taught them the fundamentals of using fresh food from local sources and what was in season before it was popular. That is how I was raised, eating things from the garden all spring, summer, and fall. Then putting a few things up for the winter and supplementing from the grocery store in the winter. They added their own love of new foods and the fact that they are both adventurous cooks. Kendelle has brought her own flare and willingness to try new recipes to the mix.
While I enjoyed Kendelle’s company in the kitchen Ken and Vinny manned the Grill. The Salmon was brushed with Olive Oil and the pesto was divided into two dishes. One dish held the pesto that would go out to the grill and the other held Pesto for later as a topping for the cooked Salmon. Vinny placed the Salmon on the hot grill to cook one side and spread some of the Pesto on the other side. When the Salmon was part way done on the first side, about 5 or 6 minutes, he flipped the Pesto coated side down and covered the cooked side with Pesto. He placed the lid on the grill for another 5 or 6 minutes. With gentle pressure he checked the Salmon for doneness, it should be firm but give slightly to the pressure.
As we served ourselves and went out to the deck to enjoy dinner together we topped off the salmon with some of the fresh Pesto that was in the second bowl. The Pesto was divided into 2 bowls so that no cross contamination could occur from the raw Salmon. The Meal was wonderful, the Family being together is adored, and Life is good.
Here is good Pesto recipe to try out. It is not only good on Salmon, but on chicken, roasted potatoes, pizzas and even grilled ham and cheese! There is enough in this recipe to freeze some for that fresh taste of summer basil during the winter. What to heck else are we going to do with all this basil?
4 Cups Fresh Basil Leaves, Packed
4 Cloves of fresh Garlic, Crushed
¼ Cup Pine Nuts, Toasted
1 oz. of Parmesan Cheese, Grated
1 oz. of Romano Cheese, Grated
¼ to ½ Cup of Olive Oil
In a food processor mix the first 3 ingredients and pulse to chop very fine. Add the 2 cheeses and pulse to blend well. Switch to constant high speed and pour the olive oil in a steady stream until you have a thick sauce about the consistency of mayonnaise.
Pesto can be frozen then thawed for later use.