| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Fish, Main dish |
2 |
Servings |
INGREDIENTS
| 2/3 |
lb |
(2 medium) potatoes cut into 1-inch chunks |
| 2 |
|
Salmon steaks (6 to 8 ounces each) |
| 2 |
tb |
Prepared pesto (thawed if frozen) |
| 1 |
tb |
Olive oil |
| 2 |
|
Garlic cloves; minced |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Heat oven to 400 degrees. Place potatoes in shallow 1-quart
microwave-safe dish. Cover with plastic wrap, venting one corner.
Microwave on HIGH 6 minutes until just tender. Meanwhile, spread top
of each salmon steak with pesto, dividing equally. Place on rimmed
baking sheet. Bake until salmon is opaque throughout, 15 to 20
minutes. While salmon bakes, in medium nonstick skillet over high
heat combine oil and garlic. Add potatoes. Pan roast, tossing, 5 to
8 minutes, until golden brown. Season with salt and pepper. Serve
salmon with potatoes.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Italian Bread, Artichoke Hearts Vinaigrette, Poached Pears
Nutritional Information Per Serving (based on 6-ounce salmon steaks):
360 calories; 14 g fat; 35 mg cholesterol; 1150 mg sodium; 29 g
carbohydrate; 2 g fiber; 29 g protein.
Source: The Potato Board <recipes@potatoes.com>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
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