Grilled Salmon with Creamy Pesto Sauce and Shredding

Just when I thought I had everything from the Office Depot/Staples/Amazon office supplies "spring line", I realized that I desperately needed a shredder for my home office.

This is the cutest little shredder I have ever seen and fits perfectly in our work space.  In my real office, which is currently abandoned, we have a shredding company that comes and empties out our security bin and takes it away.  However, now that I have my own temporary one, there is something so satisfying hearing this little machine crank through papers and shred like nobody's business.

Also shredding our office is my two other co-workers.  Actually half the time our office looks like a nursery when every single Kong and toy must make its daily appearance.

I pray that you are making the most of each day and staying well.  Keep sparkling and have a blessed week!

Grilled Salmon with Creamy Pesto Sauce

Courtesy of "Spread a Little Joy" cookbook by Philadelphia

4 salmon fillets (1 lb.)

1/4 tsp. each salt and pepper

2 Tbl olive oil

1/4 cup milk

4 oz (1/2 of 8-oz. pkg.) Philadelphia cream cheese, cubed

2 Tbl prepared pesto

1 Tbl finely chopped fresh parsley

Heat grill to medium heat.

Brush both sides of fish with oil; sprinkle with salt and pepper. Grill, skin sides down, 10 minutes or until fish flakes easily with fork.

Meanwhile, cook cream cheese in milk in saucepan on medium heat 2 to 3 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly.  Stir in pesto.

Serve fish topped with sauce and parsley.

**  If sauce is too thick for your liking, just keep adding small amounts of milk and whisk until consistency you prefer.

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