Wednesday, January 12, 2011
Baked Salmon w/ Pesto Puff Pastry & Corn
Remember that Lowell EGO light that I said I was getting? Well... it came in the mail this past weekend and my verdict??? I. Absolutely. Love. It. LOVE IT.
This salmon dish was just a quick Saturday night meal that was ready in about 30 minutes, just using what I basically had on hand! I just love how the light gave such vibrance to the photos! I hardly had to do any editing (besides some basic cropping/sharpening/noise reduction). So hopefully over the next couple of months I can work more on the "styling" part of my photos. Any tips? Suggestions? Any would help!
So if you're looking for something quick and tasty, this salmon dish is definitely for you!
2 6 oz. salmon fillets
1 teaspoon cayenne pepper (or less if you like it less spicy)
salt and pepper, to taste
olive oil, for rubbing
1 & 1/2 cup frozen corn
1/2 cup pesto
2 rectangles of puff pastry (cut a little bigger than the salmon fillets)
Preheat oven to 400 F.
Rub salmon fillets with olive oil and season both sides with cayenne pepper, salt, and freshly ground black pepper.
Place puff pastry pieces on a greased baking sheet and bake according to package directions, or until golden brown.
Place salmon skin-side down in an oven-proof skillet and bake for about 20-25 minutes, or until salmon is cooked through.
(My salmon and puff pastry were pretty much done at about the same time, so it worked perfectly)
Cook frozen corn in microwave according to package directions.
Spread a good amount of the pesto on top of the puff pastry and top with salmon and corn.
Seriously. I could not have had better ingredients to work with. So colorful, so flavorful. SO PERFECT.
I asked Andy what he thought of the addition of the puff pastry (whether it was really necessary or added anything to the dish) and he said he actually enjoyed it's contrast with the delicate salmon. So major score! I loved this dinner and plan on making it many many times over! Enjoy guys!