My terrible photos really do not do this one justice! This is my recipe for JVRP Salmon, named for the excavation where I first made this dish. I was looking for something to make for a potluck, but only had access to a barbecue and a small electric hob. Knowing that most people would make meat on the grill, I decided to go for fish, and make use of the magic that is aluminum foil. This dish can be made very quickly if you’re short on time, but two of the more complicated ingredients can be made from scratch, if you are looking to make the whole thing a bit more involved.
Another recipe inspired by quickly expiring produce from my friend’s market share! In this case the basil I received had begun to oxidize, so I wanted to use it before it went completely dark and limp. I also used some basil from the plant I am growing on my window sill. I really do not like pignoli (pine nuts), so I decided to make my pesto with almonds, but you can use pignoli and follow the same basic recipe if you’d like.