Switching it up and getting so creative here. (Sense the sarcasm?) Aren’t I the lucky one with a fridge full of leftovers (tomato cilantro sauce, and basil pesto), a nice fresh piece of salmon, and a seemingly endless stash of cabbage?
Wednesday night dinner: Tomato Cilantro Salmon and Basil Pesto Cabbage. So simple, I hired a monkey to write this entry.
Tomato Cilantro Salmon and Basil Pesto Cabbage
- 1 serving of salmon
- leftover tomato cilantro sauce
- 1 serving of cabbage
- 1 clove of garlic, sliced
- spoonful of basil pesto
- salt, pepper
Saute the salmon (salt and pepper, both sides) on one side for 4 minutes, flip and cook the other side, dolloping a bit of tomato cilantro sauce on top, which will warm up as the rest of the salmon cooks. I put a lid on it, that’s the secret. (Don’t say I never told you any secrets!) 4 minutes on the other side and it’s done, plate.
Saute the cabbage in a tiny tiny bit of olive oil with the garlic. I had to learn this the hard way, but you don’t: since there is already a ton of oil in the pesto, you don’t need to quite-so-liberally oil the pan. After the cabbage is about cooked, stir in some pesto, salt and pepper to taste.