More tomatoes and hold the Salmon

Home sweet home! I can't believe how fast the semester is flying by and that I am already home for Thanksgiving break! I found the recipe below off my favorite site: www.foodgawker.com and I just couldn't wait to make it! My mom loves pesto/salmon and so I figured this would be a perfect homecoming recipe for us to make! The one problem: the boyfriend.

Me and Brian

My boyfriend is a vegetarian. Not a vegetarian who eats fish or sometimes chicken, nope, a total vegetarian.  We are in a long distance relationship with him at Washington University in St. Louis.  When I found out I could come home for Thanksgiving on Tuesday I gave him a call and found out that he was doing the same! I can't WAIT to see him and he wanted to come over as soon as possible, which means for dinner.  Uh oh! I had already planned out this fabulous salmon/pasta dish!  I looked back at the recipe and saw tomatoes were optional...this was huge.  If Brian (the boyfriend) could eat one food for the rest of his life I'm pretty sure it would be tomatoes.  So, I decided that I would make him Salmon Pesto Pasta (hold the salmon) and add in TONS of tomatoes.  


Salmon Pesto Pasta
Slightly adapted from Pink Parsley

Ingredients:
12 oz whole wheat pasta (I used the Smart Taste brand)
12 oz salmon
1 tsp grated lemon zest
1 tbsp olive oil
5 oz evaporated milk
1/2 cup pesto (make your own or use what you have)
Parmesan
Scalloped Tomatoes (recipe follows)

Pesto Recipe:
2 cups packed fresh basil leaves
1/4 cup pine nuts, toasted
5 medium garlic cloves, unpeeled (or the equivalent of fresh garlic)
2 Tablespoons Italian parsley
1/4 cup extra virgin olive oil
salt
1/4 cup grated Parmesan cheese

Toast nuts in a small skillet over medium heat, stirring frequently, until golden brown. Add to the food processor. Also, add basil to food processor. Add the garlic cloves to the skillet and toast, tossing frequently, until the skins are toasted and garlic is fragrant. Peel and add to food processor as well.

Process until finely chopped, and add remaining ingredients except cheese. Transfer to a small bowl and add the cheese.  Take a little taste and adjust seasonings as you want.

Make the Pasta Dish:

1. Bring a large pot of water to a boil. Once water is boiling, add 1 Tablespoon of kosher salt, and stir to dissolve. Add pasta and stir. Allow to cook to al dente, 8-10 minutes (or as directed on box).

Lemon Zest Salmon

2. Heat broiler on the middle oven rack. Line a baking sheet with foil, and place salmon on the foil. Season with salt and pepper, and rub with lemon zest and olive oil. Broil until flesh is firm and salmon is no longer translucent, about 10-12 minutes. Remove from oven and sprinkle with lemon juice. Break apart the salmon with a folk into smaller pieces. Set aside.
3. When pasta is cooked, drain and set aside. Add the evaporated milk to the empty saucepan and cook until reduced to about 1/4 cup. Return pasta to the pan and stir to combine.
4. Remove the pot from heat, and add the salmon and pesto. Stir to combine. Serve with additional lemon wedges and Parmesan cheese. Top with tomatoes if desired (or in my case, top with TONS of tomatoes and hold the salmon).

Pesto Pasta

Scalloped Tomatoes:
From the FoodNetwork/Ina Garten

olive oil
2 cubs diced French boule (no crust)
16 plum tomatoes
1 tbsp minced garlic
2 tbsp sugar
2 tsp salt
1 tsp ground pepper
1/2 cup basil leaves, lightly packed
1 cup freshly grated Parmesan cheese


Directions: 
1. Preheat oven to 350 degrees Fahrenheit
2. Heat 3 tbsp of olive oil in large saute pan over medium heat.  Add the diced bread and stir to coat.  Cook over medium to medium-high heat for 5 min, stirring often, until diced bread is evenly browned.
3. Meanwhile, dice tomatoes into 1/2 inch pieces and combine tomatoes with garlic, sugar, salt, and pepper.  Add tomato mixture to the bread crumbs and continue to cook, stirring often, for 5 min.  Take off the heat and stir in the basil.
4. Pour tomato mixture into a shallow 6-8 cup baking dish.  Sprinkle evenly with Parmesan cheese and drizzle about 2 tbsp of olive oil over the top.  Bake for 35-40 min.  The top should be browned and the tomatoes should be bubbly.
5. Serve over Pasta...yum!

Scalloped Tomatoes