Lisa Harp, Valdosta Today Food Contributor:
When I saw this recipe on the blog Bev Cooks, I immediately thought about the leftover salmon we have in the refrigerator and how good this would be. Not only as a recipe, but another way to enjoy one of our favorite proteins.
I really like pesto, and though I have my own recipe, I wanted to share this one in respect of the blog, and to try something a bit different.
As you can see, this makes a great lunch sandwich, but wouldn’t be a bad weekend treat, especially for an outdoor event.
That said, here’s your recipe for this week. Let me know what you think!
Smoked Salmon and Parsley Pesto Sandwiches:
What it took for 4:
* 1/2 bunch parsley
* 1 large kale leaf (I used lacinato)
* 4 cloves garlic
* 1 Tbs. fresh lemon juice
* 1/3 cup freshly grated parmesan cheese
* 1/3 cup extra-virgin olive oil
* 2 smoked salmon fillets, flaked apart with your fingers
* 4 Tbs. cream cheese
* 4 brioche buns, split and lightly toasted
* 1 good pinch coarse salt
In a food processor, combine the parsley, kale, garlic, lemon juice, parmesan and a good pinch of salt. With the motor running, add the oil in a thin stream until you get a gorgeous pesto.
Then the rest is a cinch. Spread a Tbs. of the cream on the bottom of each brioche bun. Top with smoked salmon pieces, and a healthy dollop of the pesto.
Photos and recipe courtesy Bev Cooks
Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003. She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers. You can learn more about her business by visiting her website at www.yourplatdujour.com.
