Baby Bok Choy Pesto and Grilled Salmon Recipes

Baby Bok Choy Pesto

This recipe comes from a blog called "Jamie's Recipes." Link is above.

Ingredients:

2 c baby bok choy, cleaned and chopped
1/2 c raw cashews
1 clove garlic, minced
1/2 inch piece of ginger, minced
1/4 c Parmesan cheese, grated
1/3 c Olive Oil
small splash of Toasted Sesame Oil
pinch of salt & pepper

Directions:

Add all ingredients through Parmesan cheese into blender or food processor. Pulse a few times to chop and combine ingredients. Slowly drizzle in olive oil until everything becomes one. Scrape down sides of container as needed. Add salt & pepper, and small splash of toasted sesame oil (this has a very strong flavor, so only a little is needed) and pulse until combined. Transfer to a serving dish, cover and refrigerate for at least 30 minutes for the flavors to combine. ENJOY!

Grilled Salmon (my recipe)

I bought an Atlantic salmon fillet with the skin on from Safeway for $3 (so cheap!). Spray a non-stick pan with Pam. Salt and pepper the salmon. Saute salmon, flesh-side down for about 5-6 minutes over medium-high heat. You can watch the cooking process as the salmon changes color from darker to lighter pink. When it's a little more than halfway cooked through, flip the salmon over and saute skin-side down for another 5-6 minutes until the skin is crisp. Remove from heat and top with the baby bok choy pesto. The warmth of the salmon, the crisp saltiness of its skin, and the cool freshness of the pesto make for a good, light dinner.