YOUR FRIENDS' ACTIVITY

    20-Minute Recipe: Salmon with Red Pepper Pesto

    By | Shine Food – Fri, Feb 8, 2013 1:40 PM EST

    Salmon with Red Pepper Pesto

    If you don't like the bite of raw garlic, drop the clove in boiling water for 1 minute to blanch, then proceed with the pesto.

    Salmon with Red Pepper Pesto

    Ingredients

    4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
    3/4 teaspoon kosher salt, divided
    Cooking spray
    1/3 cup chopped bottled roasted red bell peppers, rinsed and drained
    1 tablespoon tomato paste
    1 teaspoon extra-virgin olive oil
    7 whole blanched almonds
    1 garlic clove

    See More: Superfast Seafood

    Preparation

    1. Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt. Coat pan with cooking spray. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

    2. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth. Serve pesto over fish.
    Sustainable Choice: Look for salmon that's labeled "wild Alaskan," and you can be sure that you're getting a sustainable option.

    Don't Miss:
    25 Best Seafood Recipes
    Seafood Salads
    The Best Sustainable Fish Sources of Omega-3s
    5-Ingredient Seafood Recipes

    SUPPER CLUB PICK

    • Childhood Favorites from the Shine Supper Club
      View Photos
      Childhood Favorites from the Shine Supper Club
      Childhood Favorites from the Shine Supper Club

      My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an