This Salmon with Pesto and Cream Cheese is an easy and delicious way to serve salmon.
I prefer to use homemade pesto, which has fewer calories and less fat than store-bought pesto. This pesto recipe makes more than what you will use for the salmon; keep it refrigerated for later use. To toast the pine nuts or almonds, place a dry skillet over high heat, add the nuts and stir often for about three minutes.
Salmon With Pesto and Cream Cheese
Ingredients
- 1 1/2 lb salmon fillet, cut into 6 fillets (about 4 oz. each)
- 1/4 cup low-fat cream cheese (about 2 oz), softened
- 2 tbsp pesto
- 2 tbsp toasted pine nuts (or chopped toasted almonds)
Pesto
- 1 cup fresh basil leaves
- 2 tbsp grated Parmesan cheese
- 1 tbsp toasted pine nuts
- 2 tbsp light cream cheese, softened
- 1 tsp finely chopped garlic
- 3 tbsp chicken stock (or vegetable stock or water)
- 2 tbsp olive oil
Preparation:
1. Preheat the oven to 425°F. Line a rimmed baking sheet with foil and lightly coat with cooking spray.
2. For the pesto, place all the ingredients in the bowl of a food processor and purée until smooth. Add more water if too thick.
3. Combine the cream cheese and pesto in a small bowl until smooth.
4. Make a small vertical slit on the top of each salmon fillet to within 1/4 inch of each end and about 1/2 inch deep. Stuff each fillet by dividing the pesto filling between the 6 fillets.
5. Arrange the spinach, cucumber and olives on a large serving platter. Top with roasted vegetables.
6. Place on the prepared baking sheet and bake for 10 minutes per inch of thickness. Garnish the plate with toasted nuts before serving to your brunch guests.
Warm Spinach Salad
This salad must be served warm so the cheese softens over the warmed mushrooms. Use any variety of mushroom. The key is to cook them on a medium-high heat until all moisture evaporates.
Ingredients:
Salad
3 cups oyster mushrooms, sliced in half
8 cups baby spinach
1/2 cup shredded Asiago (or Parmesan) cheese
Dressing
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp light mayonnaise
- 2 tsp honey
- 1/2 tsp finely chopped garlic
- 1/2 tsp Dijon mustard
- pinch of salt and pepper
Preparation:
1. Lightly coat a nonstick skillet with cooking spray and sauté mushrooms over medium heat for about 8 minutes, or just until no longer wet and slightly browned. Keep warm.
2. Prepare dressing by whisking olive oil, balsamic vinegar, mayo, honey, garlic, mustard, salt and pepper.
3. Place spinach, sautéed mushrooms and Asiago in a serving bowl. Pour dressing over salad and toss. Serve immediately.
