If you asked me what I’m good at it, I would probably have a difficult time responding. I’m extremely critical of myself and I’ve never been big on tooting my own horn. My adoring husband, however, would tell you have lots of talents.
But let’s just focus on the ones I can do in the kitchen.
He’ll never hesitate to compliment my cooking, whether I’ve made some fabulous new (or old) healthy dish for a weeknight dinner, or prepared a perfectly matched multi-course dinner for friends. But there’s something else my husband thinks I’m really good at – much better at than any normal person. And that is my knack for using just about every bowl, utensil, and gadget in the kitchen to make even the simplest of meals. And friends, we have a pretty big kitchen with a lot of stuff so this is not to be taken lightly. Unfortunately, he’s not too fond of this particular talent because, of course, he’s the dishwasher in the house.
After I made this jalapeno-and-tomato-baked tilapia with potatoes
recipe (I need a title that is less of a mouthful), I decided we could use a lot more one-dish (or just a few dish) -type meals. I like potatoes, but I love
sweet potatoes and wanted to make a similar dish using those instead. I happen to think salmon goes well with sweet potatoes, and thought that a nutty pesto could stand in for the tomato sauce. I added roasted poblano peppers and onions because, as you know, I’m incapable of keeping things simple.
The result? A dish that only required washing a single knife and cutting board, one baking dish, and a blender. That’s pretty good for me, and Ben was quite pleased. But more importantly, it tasted wonderful. Let’s just say, we’ll definitely be making this one again soon.
Salmon with Cilantro Pesto and Honey-Roasted Sweet Potatoes and Poblanos
1/2 lb peeled, sliced sweet potatoes
1 medium poblano pepper, sliced thinly
1/2 cup (50gm) thinly sliced red onion
1/2 tablespoon olive oil
1 tablespoon honey
2 4oz boneless, skinless salmon filets
1 cup chopped cilantro
1/2 cup chopped tomato
juice from1 lime
1 clove of garlic, peeled
1/2 oz Trader Joe’s Thai Lime & Chili Cashews
Preheat oven to 375. Arrange sliced sweet potatoes, poblano peppers, and onions in a baking dish. Drizzle with the honey and olive oil. Season with a pinch of salt and toss to coat. Roast for about 15 minutes. Remove pan from oven and toss the vegetables around a bit, then return and roast for another 10 minutes.
Meanwhile, season the salmon filets with salt and pepper. In a blender, combine the cilantro, tomato, lime juice, garlic, and cashews. Pulse until smooth.
Arrange the salmon filets on top of the roasted vegetables. Spread a layer of pesto on top of each one. Bake for another 15-20 minutes, until fish is just opaque in the center.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 19.3 g
Cholesterol: 68.0 mg
Sodium: 160.3 mg
Total Carbs: 44.4 g
Dietary Fiber: 6.5 g
Protein: 26.8 g
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