Tuesday, June 16, 2015
The first dish is rotini pasta with salmon and roasted garlic. Preparation begins by first roasting two heads of garlic. (When roasted, garlic becomes soft and mellow in flavor). Next a broth is made by combining chicken broth and Marsala wine. One head of the roasted garlic cloves is mashed into the broth and simmered about 4 minutes. Then the salmon is cut up into cubes and poached in the broth. The dish is completed by adding the pasta; the other head of garlic cloves, fresh rosemary, lemon juice, zest and capers. The end result is delicately cooked salmon with pasta that is great for entertaining or an every night meal.
This recipe has been slightly adapted from Everyday Pasta by Giada De Laurentiis.
2 whole heads of garlic
2 tablespoons olive oil (divided)
Salt and freshly ground black pepper
1 pound rotini
1/2 cup Marsala or white wine
1 cup chicken broth
1 pound salmon, cut into 1-inch cubes
Zest and juice of 1 lemon
1 tablespoon minced fresh rosemary (I used 1 teaspoon)
2 tablespoons drained capers
Salt and pepper to taste
Preheat oven to 400 degrees.
Cut the top 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves. Place on a sheet of foil. Drizzle with 2 tablespoons of the olive oil. Fold foil up and around the garlic, then fold edges to seal and make a tight packet. Roast until soft about 60 minutes.
Let the garlic cool slightly, then squeeze the cloves out of the skin. Mash half of the roasted garlic. Set aside.
Bring a large pot of salted water to a boil. Add pasta and cook until firm to the bite. Drain.
In a large heavy skillet; combine Marsala and broth together and bring to a simmer. Add mashed garlic and stir to dissolve. Simmer uncovered for 4 minutes, then add the salmon, cover and simmer 4 more minutes. Remove from heat, add the remaining garlic, lemon juice and zest, rosemary and cooked pasta. Stir to combine. Add the remaining 2 tablespoons of olive oil and capers. Season with salt and pepper to taste. Serve immediately....Enjoy!
The second dish is grilled salmon with sun-dried tomato butter. Here the salmon is grilled with a little salt, pepper, dried oregano and olive oil. (I used the sun-dried tomato oil in place of the regular olive oil). It is served with a small pat of sundried tomato compound butter which was easy to prepare. Basically just sundried tomatoes, butter, dried oregano, salt and pepper. Such a simple and incredibly delicious meal.
This recipe has been slightly adapted from the Food Network by Giada De Laurentiis.
Salt and pepper
2 tablespoons of sun-dried tomato oil (recipe uses olive oil)
4 - 6 ounce salmon steaks
1 stick unsalted butter (room temperature)
3/4 cup sundried tomatoes (including oil and herbs)
1 teaspoon dried oregano (I did not add)
3/4 teaspoon salt (I added 1/2)
1/4 teaspoon fresh ground black pepper (used just a few shakes)
To prepare the butter:
Add butter, sun-dried tomato,oregano, salt and pepper to food processor. Pulse until sun-dried tomatoes are finely chopped. Form into a log on a piece of saran wrap or parchment papper, creating a cylinder. Twist the ends and freeze at least an hour before dinner.
To prepare the salmon:
Sprinkle both sides of the salmon with salt, pepper and oregano. Drizzle with sun-dried tomato oil.
Grill about 3 to 5 minutes on each side until cooked through.
Serve with a pat of compund butter on top. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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