So, I make no bones about it. I’m NOT a good cook. Dave however is a WONDERFUL chef! So I can only imagine the horror when I sent him my own made up Salmon dish I put together.
Here’s how Dave makes a salmon pasta (though a wee bit less healthy). Notice the difference how the recipes read… lol
- 1 medium onion, finely chopped (about 1 cup)
- 1 tablespoon olive oil
- 3 cups reduced-sodium chicken broth (24 fl oz)
- 1 cup heavy cream (or half & half)
- 1/3 cup vodka
- 1/2 teaspoon salt
- 1/2 cup chopped fresh dill
- 1 1/2 teaspoons finely grated fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon coarsely ground black pepper
- 2 cups flaked broiled salmon
- 10 oz capellini (angel-hair pasta; about two thirds of a 1-lb box)
Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.
- 2 salmon fillets
- Wheat pasta (however much floats your boat)
- Olive oil (till if feels right)
- Roasted red peppers (1/4 cup, or not)
- Spinach (bunch)
- Garlic and onion (some)
- Artichoke (few)
- Tomato pesto (lots)
- Thyme (dashes)
- Black pepper (more dashes)
Boil and drain noodles, cook fish, mix the rest of the goop together, put non fat feta on top and chow down!