Looking to jazz up some salmon, we found an easy recipe online that included ingredients we already had at home. Adding lemon juice, lemon slices, chopped rosemary, capers and marsala cooking wine helped create a simple dinner that tasted delicious.
Cooking them on the grill in the foil packets keeps everything bundled nicely and is easy for clean up! No scrubbing of the grill needed. If you like your salmon more on the rare side, you may want to do a little less than 10 minutes. Everything steams inside the foil packet, and the flavors of lemon and marsala (and the saltiness of the capers) impart onto the salmon.
We served the salmon alongside some couscous with raisins and a side salad. I liked this recipe because it just added a little something to basic (albeit delicious) salmon.
I'm a big fan of repurposing leftovers, and Paul had a great idea this week, We had leftover grilled chicken breasts, that had been marinated in a little olive oil and herbs de provence. Paul suggested we make pesto chicken sandwiches with the leftover pieces.
We threw together a quick pesto (basil leaves, some leftover chopped walnuts, olive oil, Parmesan cheese... I forgot garlic!) in the food processor. I think the pesto looks so dark because we used walnuts instead of pine nuts. which are lighter in color.
We served them on hoagie buns, with a smear of pesto, some melted mozzarella and tomato slices. Delicious! Easy to make and cheaper than going out for lunch on Sunday.
