- Grilled Salmon with rub
- Mixture of brown and wild rice
- Fresh, seasonal vegetables served with pesto
- Sea salt caramel gelato (made by Talenti)
Recipes . . .
Pesto
Combine in a blender or food processor:
2-3 cups fresh basil
½-2/3 cups pine nuts-toasted
2 cloves garlic
½-2/3 cup fresh grated Parmesan (and/or Romano or Asiago) cheese
1 t lemon
Blend into a smooth paste
While blender is on, drizzle in ¼-1/2 cup olive oil and continue to blend in the oil.
You can use walnuts instead of pine nuts. You can also make pesto with arugula, flat leafed parsley or cilantro.
Grilled Salmon
Fresh salmon: plan about 1/3 to ½ pound per person
Canola Oil
Salmon King Spice rub
Rub salmon on both sides with canola oil, sprinkle rub to taste on fish side (not on skin), grill until fish is light pink.
Salmon King Spice rub is blend of paprika, lemon pepper, curry and fennel
Rub is made by Blacksmith in Bend, Oregon, www.bendblacksmith.com
Serve with brown and wild rice blend.
Accompanying wines from Washington:
Columbia Winery, Pinot Gris, 2009
Covey Run-Columbia Valley, Cabernet Sauvignon, 2008
We drank both bottles . . . there were 3 of us!
