I’m a lucky mom to have kids that are pretty open to trying a variety of foods. But this dish surprised even me. My trick to “good eaters” has been constantly reintroducing foods and asking the kiddos to help me prepare meals when they originally say they don’t like something. My little sous chefs always want to try the finished product of meals they’ve helped make. My husband and I concocted this flavorful and healthy salmon dish and it’s now in constant rotation. Enjoy.
Serves 4Pesto Ingredients: 2 bunches washed fresh basil ¼ cup pine nuts 2/3 cup olive oil, divided 1 garlic clove Sea Salt to taste Pesto Prep: Blend all pesto ingredients in Cuisinart Mini-Prep until smooth Place Pesto in refrigerator to chill Remaining Ingredients: 4 Salmon filets 1 bunch broccoli, trimmed and cut into small pieces 1 lemon Olive Oil 2 packages Trader Joe’s frozen organic brown rice or 4 cups brown rice of choice. Salmon Prep: Preheat BBQ for high heat, treat grill with nonstick spray or olive oil Drizzle Salmon with olive oil Place the salmon on the grill and cook for 6-8 minutes per side, until fish is just barely opaque throughout Unlike my BBQ chicken recipe, you do need to watch the salmon so you do not overcook Remove salmon from grill and squeeze ½ fresh lemon over salmon Broccoli Prep: Drizzle olive oil in sauté pan and heat to medium Add broccoli and cook, stirring frequently, until the broccoli is bright green Move heat to high and quickly brown tips of broccoli Squeeze remaining lemon over broccoli Remove from heat and serve over prepared salmon, rice, and pesto Rice Prep: Heat rice as instructed