bbq – Cooking through the seasons: the adventures of a San Diego Gastronaut.

Hello Blogosphere!

Today’s post features a quick and easy dinner that is perfect for warm summer nights. In our house we’ve been trying to eat a bit healthier – which can often be boring. As a result I am constantly looking for new ideas/recipes/dishes that are healthy yet yummy. That’s where this dinner comes from.

ONE – FISH – they say it’s better for you that hamburgers and pizza, sigh.

TWO – ASPARAGUS – what’s that about mom always telling you to eat your vegetables?

THREE- PESTO – because apparently drowning everything in butter is frowned upon.

FOUR- BBQ- BECAUSE SUMMER!

Let’s get started-

Ingredients-

Salmon – 1 piece per person.
Asparagus – handful/bunch per person – between 5-8 spears.
Olive oil, salt and pepper.
Pesto – store bought is fine but to make at home you’ll need- basil leaves (approximately 1 fist size bunch per person), pine nuts, olive oil, salt, pepper, parmesan cheese.

STEP ONE-

Turn on the BBQ- all BBQs very so be sure and know how long yours takes to heat up and budget accordingly. Prep on this meal is 5 minutes with store bought pesto and 20 with homemade.

STEP TWO-

Make the pesto (or skip to step three if using store bought.) In a food processor or blender combine the basil, olive oil, pine nuts and cheese and pulse until blended to desired texture. If the leaves will not blend add more olive oil or some (NOT A LOT) water. Add salt and pepper to taste.

STEP THREE-

Assembly! On a largish piece of tinfoil, place asparagus spears in a line/bunch. Drizzle with olive oil and a bit of salt and pepper. Place piece of fish over the asparagus.

(* I cooked mine salmon skin on. It’s not required. The fish will be tender enough to easily remove the skin when it’s done cooking.)

Spread the pesto on the fish. Sprinkle with cheese.