Salmon and Pasta with Creamy Lemon Dill Parmesan Sauce

When I first thought of this recipe, the words 'creamy' and 'salmon' didn't sit well with me.  But I decided to give it a try and the results are pretty good. The herbs and cheese added to the béchamel sauce makes the difference.

Ingredients :

Two salmon fillet portions

 Pasta of choice according to box directions. 

 1/2 cup Frozen peas, steamed set aside.

 1 cup Broccoli florets, steamed, set aside.

About a half cup of Parmesan cheese

One Lemon

1 Tb fresh Dill

2 Tb Fresh Parsley

1 small shallot bulb

salt


How to :

For salmon : remove pin bones, sprinkle with salt, pepper, smoked paprika, onion powder.

Cook on broil for 6-7 minutes.   Turn off oven and let the salmon finish cooking in oven.  Break up into chunky pieces. Set aside.

Steam  peas and broccoli and set aside.

Prepare your pasta of choice according to direction on box.  Tubes, macaroni, fusilli etc ( not a fan of spaghetti or fettucine for this dish)

In a pot on medium heat, melt 3 Tb of butter.   To the melted butter, add finely diced shallots and  cook until shallots are translucent, then  add 3 Tb of flour.   Mix into a paste.    Add 1 and half cups of milk.  Whisk until the sauce becomes thick and saucey.   Add half a cup of grated fresh parmesan cheese, dill, parsley and  1/2 tsp salt. Add zest on one lemon and juice of lemon.  Mix.  Set aside.

In a  baking dish add cooked pasta and toss in the cream sauce.  Add peas and broccoli.  Gently toss in the salmon as to not break up the pieces.  

Sprinkle some parmesan cheese on top and bake in a 375 oven for about 10-12 minutes until  cheese melts golden.

Enjoy !

** the tomato is topped with Italian panko crumbs, parmesan cheese, grey salt and pepper, drizzle with olive oil  Bake in oven for 5-6 minutes then broil for 1 minute.

Autumn Pork and Parsnips

Autumn is my most wonderful time of year. The leaf colors are changing, warm weather turns to cool, our clothing selection changes and the way I cook changes. Hearty slow roasted meals in the oven is the solace of the season. I'm always looking for new and creative dishes to make in Autumn, this one will be on my Autumn rotation.



 

2-3 pieces of thick bacon, chopped

2 TB olive oil

2-3 lbs of pork butt pieces

2 TB flour

1 onion, large diced

4 large parsnips, cut diagonally into pieces

1 can of chicken stock

1 cup white wine

1/2 cup apple cider vinegar

1 cup apple juice/ apple cider  or hard apple cider

1/2 cup of apple purée or sauce

1 tsp rosemary

1 tsp thyme

1 TB Dijon mustard  

In a Dutch oven, sautée the bacon until crispy, remove from pan. 

Toss the pork pieces in flour. Add olive oil and the flour coated pieces of pork to  the Dutch oven. Sear on all sides until golden.   Add rosemary and thyme. To the Dutch oven, add onions, toss with the pork.  Cook 2-3 minutes.  Add the parsnips. Toss. 

To the Dutch oven, add chicken stock, chicken stick, apple cider, apple juice and apple sauce and Dijon mustard.

Cook in a 350 oven for 2 hours until pork is tender.
 

Indian Chicken Curry with Tomato and Cilantro

One of my favorite smells in the kitchen ( and favorite foods) is a curry.   I've always been guilty of just buying store bought curry where all the spices are in one jar.  Try this one, you'll not buy those generic jars again !  Yummy yum yum yum.


Ingredients :

3 Chicken Breasts or Thighs, cut into bite sized pieces
2 TB Garlic
1/4 lemon juice
3 TB Canola oil

Marinade & chill for about an hour.

In a pan with 2-3 TB canola oil on medium heat,  add :

1/2 tsp red pepper flakes
1/2 tsp cumin seeds
1 large onion , sliced
Add chicken and saute until chicken is no longer pink

Add  onions, saute until tender but not overcooked.  About 2-3 minutes.  Then  to the an add :

2 TB brown sugar
1 TB minced fresh ginger
1 TB minced garlic
1 tsp of turmeric
1/2 tsp cumin powder
1 tsp ground cardamom
1 cup of diced , seeded tomatoes
season with salt and pepper

 Stir and incorporate into chicken and onions. Then add :

1/2 cup of coconut milk
1/2 cup of chicken broth
About 1/2 cup of chopped fresh cilantro

Simmer on low for about 5-8 minutes.

** add more rec pepper flakes if you like it spicier or a chopped serrano pepper.

Serve with rice of choice and naan bread.


Enjoy every bite !