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• Sauces, marinades and dressings
• Pesto
• Two-way pesto-presto salad with seabear ready-to-eat wild sockeye salmon

For the indecisive among us--myself included--two recipes for success are always better than one. Thanks in part to my Ligurian ancestry, pesto alla genovese has always found a way to make a grandiose appearance on my plate. With its basil-laden heart notes, pesto is a perfect pairing for more than just cheese. In fact, my favorite way to serve it is currently abed a salmon salad. As I can't decide whether I prefer it with vine-ripened tomatoes or with strawberries, I feel obliged to provide my already captivated audience with both versions. <br /> <br />SeaBear's Ready-to-Eat Wild Sockeye Salmon is by far the best salmon on the market to use with this recipe. It offers Omega-3 deliciousness with vacuum-sealed convenience. (PRESTO is the key word here.) Equally palatable is the fact that it's sustainable, easy to open, AND skinless and boneless. You can order a "big catch" here: https://www.seabear.com/big-catch-ready-to-eat-wild-salmon.html. <br /> <br />Whether you are in the mood for tomato red or strawberry blush, either shade is certain to complement your own rendition of this most palette-able and ever-so-nutritious pesto-presto dish.

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