We ate well last night. Wild Alaskan salmon. Summer corn and tomatoes. Fresh pesto made with basil from my garden…. Since you’re probably already drooling I won’t bore you with any further introduction and go straight to the pictures and recipes.
Cedar Plank Salmon, Corn Relish, Caprese Pasta with Fresh Pesto
Cedar Plank Salmon Rub
Makes a lot – store in an airtight container in your pantry and use as needed. Keeps forever. Salmon could be broiled instead of grilled.
- 2 Tbsp. kosher salt
- 2 Tbsp brown sugar
- 1 Tbsp black pepper
- 1 Tbsp garlic powder
- 1 Tbsp dried basil
- 1 Tbsp sweet paprika
Cedar Plank Salmon Rub (one piece left plain for the picky child)
Delicious with salmon or flank steak
- kernels cut from 2 ears of fresh corn
- 1 large tomato, diced
- 2 Tbsp minced red onion
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp red wine vinegar
- 1 Tbsp chopped oregano (can use basil or cilantro instead)
Cook corn kernels in microwave for 1 minute. Set aside. Cut up tomato & onion. Add to corn. Add olive oil and red wine vinegar. Season liberally with salt & pepper. Chop herbs and add to corn. Mix well. Let sit at room temperature until ready to serve
Caprese Pasta with Fresh Pesto Sauce
Serves 6-8 as a side dish or 4 as a main course
- 1 13.25-oz. box medium shells pasta
- ¾ cup packed basil
- 1 large garlic clove
- 2 Tbsp pine nuts
- 3 Tbsp extra-virgin olive oil
- 2 pints cherry tomatoes, quartered
- 8 oz. fresh mozzarella, cut into large dice
Make fresh pesto: place basil, garlic, pine nuts and olive oil in a food processor and mix until it becomes a thick paste. Set aside.
Prepare tomatoes and place in the bottom of your serving bowl. Season liberally with salt. Set aside. Prepare mozzarella and place in separate bowl; set aside.
Cook pasta according to package directions. Drain, reserving some of the pasta cooking water. Pour hot pasta directly over the tomatoes. Add pesto. Stir to combine. Add about ¼ cup of the reserved pasta cooking water to the pasta-pesto bowl and stir to incorporate. Add the mozzarella and stir gently. Serve immediately or let sit and serve at room temperature.
Notes: For this dish I left the customary Parmesan out of the pesto sauce because I was combining it with fresh mozzarella. To make a more traditional pesto, add 3 Tbsp. grated Parmesan to the food processor before blending.
Caprese pasta with fresh pesto sauce