You too can use ingredients meant for something else in many ways...

I have not found myself to have been very inspired lately with our food, so there has not been much to write about. That all changed this week when it was fish night and I was buying Salmon. My youngest daughter asked if we could make pesto since we had Basil in the fridge. I looked again and saw that we had Parmesan cheese and agreed to make a side of Pasta Pesto. We try very hard to not make a meal out of Pasta, so having it once in a while as a side dish is a treat!

I got all the ingredients needed for the Pesto together and began making the sauce. If you like Pesto but don't want to have to buy all of the ingredients, and purée them, you can buy it ready made. For those of you that are kosher Pesto comes in a kosher version as well, and is a great staple to keep in your pantry.

As I completed the Pasta I had some Pesto left at the bottom of the food processor. My plan was to make the Salmon with some Panko on top. So in the moment I grabbed the leftover pesto and extra Parmesan cheese and tossed it together with the Panko. After sprinkling the crumbs on the fish I popped it in the oven and that was that. I have to say that unlike myself as a kid, my children all eat fish,but the surprise and satisfaction on their faces when they took their first bite was awesome, as a matter of fact I believe the next thing I heard was Mom are you going to Blog about this dinner? So here we are.....I am so predictable, but its still Good Food in Good Time. Check out the recipes below. Oh and if there are any leftovers it makes a great salad for lunch.

                                          My girls... the healthy glow is from fish oil!
Pasta Pesto

1 box of any pasta
Bunch of fresh Basil about 1 Cup
Pine Nuts 1-2 Tbl
Olive oil 1/2 to 3/4 cup
Salt/Pepper
2 cloves fresh garlic
2 Tbsp Parmesan cheese

Wash the basil,rip in half and toss into food processor. Add Pine Nuts,garlic,salt and pepper, and Parmesan cheese and chop. As processor is running stream the oil in to emulsify. Pesto should not be a paste nor should it be to liquidy. Set aside about 1 to 2 tablespoons of pesto. Cook pasta per directions on the box. Drain and add pesto to toss.

Salmon

1 3/4 lbs Salmon
1 1/2 cups Panko breadcrumbs
4 Tbsp Parmesan Cheese
Salt/pepper to taste
1 to 2 Tbsp Pesto

Place Salmon on a cookie sheet or in an oven proof dish. Salt and pepper the fish. In a separate bowl add all of the remaining ingredients and mix well. Sprinkle the crumbs on the fish to create a pretty thick cover. Place in 400 degree oven for about 12 to 15 minutes. Salmon should be just opaque when it is done. If it is too light pink inside it will be dry.