[I tried to include the picture, but it just wouldn't upload—not sure why! Sorry. ]
I mentioned yesterday that Ken and Ben went to the Sox-Mariners' game again last night. I knew they were leaving before dinner would be ready so I decided ahead of time to make what we've come to call the Girls' Dish. We call it that because the male members of our family would rather eat something else. You know when you make something for dinner and you see that 'look' on their face. Like, "I'm going to be polite. I'm going to eat this without complaining." But YOU know that they would rather you had slapped a big ol' rib-eye and baked potato in front of them! They like all the ingredients of this dish, except two, and that just makes them endure it when I make it! So, when they are both gone, baby, it's Girl Time!! I originally got the recipe from Everyday Food by Martha Stewart. See? I use this little magazine A LOT! I should be asked to be a guest on the show! (Speaking of which, a friend of Em's walked in the other day and said, "Mrs. C, your house is like a wonderful restaurant! It's so cozy, there's always candles, you're always cooking amazing food, there's always music playing. I think when I get married, I want my house to feel like this! You should do a show!" I was soaring the rest of the day—and ever since! This is how I WANT people to feel in our home! Plenty of food, warmth, and love. And maybe I'll start making videos to post of my recipes! Thanks, girlie!)
Salmon Pasta (AKA 'the Girls' Dish')
- 1 T. fennel seeds
- ¼ c. minced fresh parsley
- 1 T. light-brown sugar
- Salt and pepper
- 1 1-lb salmon fillet with skin (about 1-inch thick)
- 1 lb. corkscrew or other short pasta
- 10 oz. spinach, stems trimmed and leaves washed well
- ½ sour cream
- 2-3 T. fresh lemon juice
Heat the broiler. Put the fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add the parsley, brown sugar, ¾ t. salt, and 1 t. pepper to the bag and shake to mix.
Press the mixture onto the skinless side of the salmon. Broil the salmon, skin side down, until it is no longer red in the center, about 8 minutes.
Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook the pasta according to package instructions until al dente, about 13 minutes. Reserve ½ cup of the cooking water and drain the pasta. Return it to the warm pot, add spinach, and toss.
In a bowl, mix together the sour cream, lemon juice to taste, ½ t. salt, and 2 T. pasta water.
Put the pasta on plates, top with salmon, and drizzle with the sour cream mixture. OR simply toss the pasta AND spinach in the pot with the salmon and the sour cream mixture, adding pasta water as needed, and serve. Download Salmon Pasta
Notes to the wine drinkers in the bunch: you would think a white wine would go very well with this, and maybe it would if it were a bit heavier and maybe oakier than the one I tasted with it (which was a French White from the Rhône). I would recommend a lighter red, like a Beaujolais or even a Merlot would probably be lovely with it.
My in-laws are expected in tomorrow evening so we can send them off on an Alaskan Cruise for a week. When they return, they'll spend a long weekend with us before going home. I guess I better get back to making my home look like I actually take care of their son in style, huh?!