Pesto and Parmesan Salmon

This simple (and simply delicious) dish combines the sweetness of basil pesto and the nutty, melty goodness of parmigiano cheese. Oh-so-easy but nice enough for guests. Done in 20 minutes!

4 salmon fillets
1/2 cup basil pesto (I usually make my own, but you can use store-bought if you prefer)
1/4 cup grated parmigiano-reggiano cheese

Oven 425.

Put the pesto in a dish and coat each salmon fillet on both sides. Lay in a baking dish. Top each fillet with a generous helping of parmesan, patting it onto the fillet to help it stick, covering the top.

Bake for about 15 minutes until the cheese is melted and the fish is cooked through.

YUMMY.

Insalata Grigliata

Grilled Salad. I've made this several times this winter when entertaining and it always receives rave reviews. You can use just use the chopped-up veggies, or toss them all in a bed of leafy greens. It's good with a little gorgonzola sprinkled on top, too.

2 zucchini, sliced in half lengthwise
1 small onion, peeled, cut off core and slice lengthwise
1 fennel bulb, trimmed and sliced in half lengthwise

Rub all the above with olive oil. Grill until tender but not charred or mushy. Let cool.

Cut the peel and all the white pith from an orange, then slice across into rounds. Place on top of bed of lettuce greens (if using lettuce). Add sliced celery and shredded carrot if desired.

Roughly chop the grilled veggies and add to the salad bowl.

Drizzle on balsamic vinegar and olive oil, toss and serve.

2006 Valerie Schneider