Yesterday I saw the most beautiful and the freshest wild sockeye salmon at Costco, but even the smallest package was more than two pounds. I suppose that’s the only drawback to shopping at Costco — everything is in bulk. I roasted the fish for dinner last night. The fish was so fresh that all the ingredients that I needed was salt, pepper and olive oil. Simply preheat the oven to 475 degrees. Wash and dry the fish with paper towel, rub generously with olive oil, salt and pepper; roast the fish for 10 minutes. Peter and I ate as much as we could without bursting and there was still plenty leftover.
Leftover seafood can turn fishy if you reheat it. I usually use it in a salad or just eat it like cold cuts. Today I mixed the leftover salmon in a linguine with pesto sauce. Linguine with pesto sauce is an easy dish that I have often cooked. It is so simple that even Audrey can prepare it without any help from me. As I was about to make the pesto sauce, I thought to myself why not be creative and try something different? We live in such a diverse city where cultures constantly influence each other and, as the idiom goes, variety is the spice of life. So I changed my usual pesto sauce to a cilantro jalapeño tahini “pesto.” I can imagine this pesto also as a dip for vegetables or as a sauce to pour over grilled chicken.
Peter and I loved it, but if cilantro jalapeño pesto sounds too adventurous or simply is not your thing, try my basic pesto sauce.
Cilantro Jalapeño Pesto
2 to 2 1/2 cups cilantro (a small bunch)
1/2 cup tahini
1/4 cup fresh lemon juice
1 clove garlic
1/2 teaspoon or more salt
2 tablespoons olive oil (I used the oil that I had fried the garlic chips in)
1 jalapeño, seeded (or more if you like it more spicy)
Puree all ingredients in a food processor. Sauté the jalapeño in a little oil makes the sauce even more flavorful, but using it raw is fine.
I made some crispy garlic chips to sprinkle on the pasta. They added extra flavor and a little crunchy texture to the dish. The way to make perfect garlic chips is to use large garlic cloves, slice them into thin slivers, line them up in a single layer at the bottom of a small non stick pot. Put the pot on medium heat and pour just enough oil to submerge the garlic slices. Let the chips fry to a golden color before scooping them out and lay them on a piece of paper towel. Garlic chips burn easily and you should watch over it while they fry.