Cook Once, Eat Twice Salmon Recipes

First Day Meal
Seared salmon with basil cilantro pesto, Spanish rice & grilled vegetables

Ingredients:
Six 6-oz salmon filet
2 cups of fresh basil leaves (stems removed)
1 cup of fresh cilantro leaves (stems removed)
4 garlic cloves
1/4 cup of toasted pine nuts
1/4 cup of grated Parmesan Cheese
1/4 cup pf grated Romano Cheese
1 & 1/4 cup of olive oil (separate)
Juice of a fresh lemon
Salt & pepper to taste

Preparation:
Place the basil, the cilantro, the garlic, the lemon juice, the nuts, the cheeses and a pinch of B. pepper in the bowl of a food processor. Process until the mixture is finely ground, scraping down the sides as necessary. Gradually add the one cup of oil, and continue blending until the sauce is smooth and thick. Adjust the seasoning to taste with salt and additional pepper, and set aside.
Season the fish with salt & pepper. Preheat a skillet, over medium-high heat, add the oil, and gently place the filet, spice side down into the pan (be careful not to splash the hot oil).
Sear the Salmon on this side until a nice crust develops (about 4- 5 minutes), then gently turn the filets over, reduce the heat, and cook until opaque. (You may also use a pre-heated oven to finish the cooking process to desired temperature).
Arrange them in a warm serving platter, spoon the pesto over the fish, and serve it.
Save about ½ cup of the pesto for future use.

For the Vegetables: Portobello Mushrooms, Bell peppers, Zucchini, Eggplant, Olive oil and spices (salt, B. Pepper, and granulated garlic).

Preparation:
Cut the zucchini an eggplant into 1/4" slices, and trim and cut the peppers in quarters, and the mushrooms in half. Place them in a bowl, and season them with salt, pepper, and granulated garlic. Cook them on a grill or place them on a sheet pan and cook them in a 475 degree preheated oven for 10 or 15 minutes until their edges are lightly charred.
Garnish them with drizzles of balsamic vinegar and a basil chiffonade.

For the rice: Follow directions on the box.

Second Day Meal
Salmon and Grilled Vegetable Wraps

Ingredients for wraps:
Flour tortillas
Leftover cooked salmon (about 1 lb)
½ cup red cabbage, thinly sliced (optional)
Green onions, sliced
Leftover grilled vegetables
Basil cilantro pesto mayonnaise
Leftover rice

Preparation:
Mix 1/2 cup of pesto with 1/2 cup of mayo and set aside. Prepare and heat the grill. Lightly spray the tortilla with a non stick spray and quickly place them on the grill to achieve the grill marks. Flake the salmon with fork. To prepare a wrap, take a tortilla and spoon a layer of pesto mayo in the center. Add a thin layer of rice, cabbage, green onions, cilantro, vegetables and salmon.
Fold and roll the tortillas, and serve with fresh fruit or a salad.