I interrupt the normal flow of sugar and sugar and side of butter with this healthy dinner, I have to keep things in balance after all right? HA!
I love to cook and until just recently I thought I could hang my hat more on the chef side of the kitchen opposed to the pastry side of things. Don’t get me wrong I can eat anyone under the dessert table or buffet-whatever it may be. I love me so sweets. Can you tell?
So, I’m trying to put those dessert days further and father between, which isn’t that hard because dessert days were everyday up until, well, I’m still working on that. So tonight I made a healthy dinner instead of luscious cake or a chewy chocolate chip cookie. It was salmon, because it’s good for you. The salmon was lightly blackened and pan seared and severed on spaghetti squash that had been roasted and then sautéed and tossed with light pesto cream sauce.
Here’s what I used:
This is what I did:
A few days ago I roasted the squash at 425 for 40 minute, scooped the good stuff out of it and put it in the fridge.
Today I heated one pan over high heat. While the pan heated I sprinkled all sides of the fish with cornstarch and a blackening spice mix. Then sprayed the pan with olive oil and put the salmon in the pan and seared on side one. Flipped the fish over and reduced the heat to medium and let the fish cook though.
While the fish was cooking I heated another pan over medium heat and added the squash. When the squash was warmed added 2 tablespoons of pesto and 1/2 cup of milk. Stirred it all together well dinner was done.