I used to really rush through cooking. OK, really I picked up something somewhere…already cooked…or I nuked it. Didn’t have the ‘time’ or desire.
Since my diagnosis I have MADE the time. Of course also because it is the healthier choice, thus the desire comes in.
Now the problem is…juggling kids, cooking and diapers. And my wine. Always gotta juggle the wine.
Tonight was AWESOME. Another ‘stuff’ recipe..sort of.. I did go to the grocery store to get fresh wild salmon and asparagus. YUMMY!
I made a delicious sweet pesto sauce. I guess I am going to call it a pesto sauce. It is really, Shannon’s sauce cause I made it up. Perhaps I can get it named after me…
I put it all over the salmon to marinate for two hours in the fridge. In a zip lock bag. Someone told me that by putting them in the bags, it seals the flavor into the meats. Whatever. It works.
Then put sweet potatoes in the oven and took off for a meeting at my church for my ten-year olds GO AWAY camp. You know, the kind of camp where they GO SOMEWHERE ELSE. Love those camps. When will they have one for toddlers?
Note to self; do NOT take a two-year old and a ten month old to a church meeting. Ever.
Needless to say, I will be emailing the office to see what I missed. From the..entire meeting. I had to drag my kids out of the room so the other parents could get what they needed from the meeting.
When we got home I opened my wine and started on the first glass, things got better.
Made my yummy asparagus and prosciutto with the potatoes and salmon.
Overall..it was..a SLAMMIN’ success! When everyone loves it, loves it….we are GOLDEN.
Even the 10 month old LOVED it. Yes…. I gave her fish.
It went perfect with my Chardonnay.
OH! And I got my new gluten-free shopping book in today. I am so excited. Thanks to my SIL for recommending this awesome book as I trample my way through this crazy disease.
Recipe for the salmon below.
Sweet Pesto Salmon
- Fresh, natural wild salmon (I used two pounds; adjust below as you adjust your salmon)
- Fresh basil (one table spoon)
- Dried basil (one table spoon)
- Dried oregano (one table spoon)
- Apple cider vinegar (two table spoons)
- Agave nectar (three table spoons); can use honey instead
- 1/2 cup olive oil
- Stone ground mustard (one table spoon)
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- Put all sauce ingredients into a blender
- Brush on washed salmon
- Seal in zip lock bag for two hours (even one hour would do)
- Put in glass baking dish and pour extra sauce over the salmon
- Bake at 400 degrees for 15-20 minutes (will vary on thickness of salmon-check your fish before you pull out with a toothpick)
- Pour extra sauce from dish over fish on plates (extra yum!)