It’s been a while. I’ve been cooking every night, but I just haven’t had the time or energy to take pictures of my dinner and blog about it. Well that is going to change. Right now. I could say that the night I took pictures was the best meal of the week. I’d be wrong…
Let me start this post off by saying that I am not a big fan of fish. I eat it for all the essential oils and whatnot, but when I cook it, I try to disguise the flavor. This salmon experiment was inspired, but I don’t think I’ll make it again. Yes, you could not taste the fish (at all). But seriously, I don’t know what made me think that salmon would be good with pureed stuffing. Next time I’ll stick to herb encrusted chicken. Or salmon topped with sour cream and Indian spices.
- 1/2 medium yellow onion
- 1 clove garlic
- 1 bell pepper, deseeded and roasted in the oven with some olive oil
- a handful of flat-leaf parsley
- 6 basil leaves
- 4 pieces white bread
- olive oil
- a dash of balsamic vinegar
-Puree in food processor until it forms a paste
-Place on fish and bake until fish is done and stuffing is golden brown.