This past weekend it was so nice outside. For it being the end of May and living outside of Houston that means we weren’t sweating. We seriously spent most of our time laying out on blankets and playing with Olivia and her bajillion little toys. She honestly could care less about the toys because all she wants to do is stare at the dogs. I forgot to mention that Memorial Day was also her 6 month birthday!
Living by the coast, I am always craving some type of seafood. Jessie contacted me about participating in the Sustainable Seafood Food Blog Project.
She sums it up quite well on her blog:
“Sustainability is the act of taking what we need from the land – be it food, water, building materials, orany other natural resource – without denying future generations the ability to do so also. Don’t take more than any resource can stand to lose. It’s like living on interest: if we overdraw, the savings will never bounce back.”
I would hate to go to the store to pick up salmon, halibut or sea bass to find out that it is no longer available. This isn’t to stop you from eating seafood but to make you aware of your environment and the limits of what is out there.
Enjoy – Meagan
Sun-dried Tomato Crusted Salmon
Oven baked salmon topped with a combination of sun-dried tomatoes and pinenuts.
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 12-15 minutes
Total Time: 18 minutes
45 grams sun-dried tomatoes packed in oil
3 Tbsp pine nuts
1/4 tsp salt
2 Tbsp bread crumbs
8-10 oz. salmon
Preheat oven to 450 degrees.
In a food processor combine tomatoes, pine nuts and salt and blend until you get a fine mixture. Stir in the bread crumbs.
Cut the salmon into two portions if it's not already divided up.
Coat the top of the salmon with olive oil and place skin side down a baking sheet. Using your hands pat down the sun-dried tomato mixture on to the top of each salmon piece. Bake for 12-15 minutes. Remove from the oven and squeeze lemon juice over both pieces.