I’ve mentioned this before, but one of the only things that I really haven’t wanted during this pregnancy has been fish. Which is a shame, because I usually quite enjoy it. And it’s good for the baby. So when I was making a menu plan a few weeks back, I was flipping through a cookbook and came across this recipe. And it sounded good. And I thought it would be such a pretty dish!! But here’s the problem – actually, problems. 1 – I usually don’t like to buy pesto, because it’s so expensive. I usually save pesto dishes until the summer when I have my own huge basil plant in the garden. But I bit the bullet and spent the money for this. 2 – Another thing that should have waited for summer – tomatoes. Tomatoes and the wintertime just do not mix. You get tasteless, mealy tomatoes. 3 – This was not the best salmon that I have ever bought. I bought it frozen, which I do quite often here, because good, fresh salmon is hard to come by. But something about this salmon – not my favorite. Which is too bad because now I have a bag of it in my freezer…
So, maybe this wasn’t the best time to make this dish. Honestly, I didn’t really care for it, but I think under ideal circumstances, this would be really good. I guess it’s one I need to try again in the summer!!
Salmon with Puff Pastry and Pesto
from Giada’s Kitchen
total time: 20 minutes
1 sheet frozen puff pastry, thawed
2 (10- to 12-ounce) center-cut salmon fillets
salt and pepper to taste
1/4 cup sliced almonds
1/4 cup pesto
2 tomatoes, sliced
Preheat the oven to 400F. Line a baking sheet with aluminum foil.
Unfold the puff pastry sheet on a cutting board and use a sharp paring knife to cut 4 4 1/2 inch squares. Prick each square all over with the tines of a fork. Arrange the pastry squares on one end of the baking sheet, about 1 inch apart. Cut the salmon fillets in half crosswise to make 4 pieces about 3 inches square. Season the salmon fillets with salt and pepper and arrange them on the other end of the sheet. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 to 12 minutes, or until the pastry is puffed and golden brown and the salmon is firm.
To serve, place a piece of puff pastry on each plate. Top the pastry with 1 tablespoon of the pesto. Arrange 2 slices of tomato over the pesto and top with the salmon. Serve immediately.