Tomato Basil Salmon

This recipe was sent to me by my best bud Lu. I believe she found it on the awesome recipe exchange site "Group Recipes." It was a delicious weeknight dinner and it was too good not NOT to share. Enjoy!

Tomato Basil Salmon

Ingredients

• 2 (6 oz.) fresh boneless salmon fillets (on sale at Lowe's Foods this week!)

• 1 Tbsp. dried basil

• 1 tomato, thinly sliced

• 1 Tbsp. olive oil

• 2 Tbsp. Parmesan cheese (or eye ball it - I made a nice crust of parm cheese - freshly grated)

-->I also added a dash of salt & pepper to the fillets before topping them with tomato



Directions

1. Preheat oven to 375 degrees

2. Line a baking sheet with a piece of aluminum foil, and spray with non-stick cooking spray (or use the awesome non-stick aluminum foil).

3. Place the salmon fillets onto the foil, sprinkle with basil (and salt & pepper if desire), top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.

4. Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.

Grilled Tuscan Tuna

This recipe came from Rachel Ray's 2nd 30 Minute Meals book. We make it throughout the year either on the charcoal grill outside or on our cast iron grill pan on the stove. During the summer I grow our own Italian flat leaf parsley and we have fresh rosemary year round. Our most recent version was placing the grilled tuna steaks on a bed of baby romaine lettuce with artichoke hearts, red onion and a drizzle of dressing. YUM(O).



4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning (Montreal)
Extra-virgin olive oil, for cooking

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices.

Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.

Grill tuna steaks 6 minutes on each side for medium well, 4 minutes on each side for medium (pink) or 2-3 minutes for rare (our favorite).

Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.



Serve with a nice Pinot Noir (we enjoyed Edna Valley 2006 [CA]) over salad greens or with garlic- parmaesan smashed potatoes and steamed veggies.