Dr. Daffodils Guevarra is a seasoned doctor working for the past 13 years at Prime Medical Center’s Reef Mall Deira Branch.
“I try to tackle work/life balance by doing activities like cycling, cooking, reading, and exploring UAE during the weekends and non-working hours,” she tells Food Trip Magazine.
“I found out that cooking, as a hobby, is my version of a happy pill and an even better coping mechanism for stress.”
Doc Daffodils say she loves cooking for family and friends – Filipino dishes like adobo, pinakbet, chicken caldereta, as well as other international dishes that tickle Filipinos’ taste buds – cajun seafood shrimps, pesto pasta and pesto salmon, among others.
In this post, she shares how to cook green pesto salmon.
- Ingredients good for 2 people – 2 pcs salmon, green pesto,green beans, fresh basil, cherry tomatoes, vegetable stock cube, lemon, black pepper, olive oil, salt and water.
- How to cook – After preheating oven to 200 C, place salmon in baking tray. Cut salmon in middle making a longitudinal slice for you to insert the pesto in. With a spoon, fill the cut with your pesto. Season the salmon with black pepper and bake the salmon in oven for 15 minutes.
- While salmon pieces are in the oven, drizzle a pan with olive oil and butter, then put the cherry tomatoes in. Cook for five minutes or until tomatoes start to turn brown. Dissolve your vegetable cube in 150 ml boiled water and pour it into the pan. Cook until sauce begins to thicken.
- Meanwhile, cut the beans into bitesize pieces and chop the basil leaves. Cook the beans in a pot of boiling water for five minutes and drain.
- Add the beans and basil to your pan of cherry tomatoes and mix. Season it with salt and pepper then add 1.5 tablespoon of lemon juice.
- Remove excess sauce from the pan and you can serve your lemon butter sauce separately.
- Serve the pesto salmon in a nice plate with the green beans and tomatoes and lemon butter sauce to the side.
- Enjoy!