Salmon (Clark Upton)
This a "romantic" dish I prepared for Margaret shortly after we were married and she was returning from a trip. I surprised her, using fresh salmon, our "fine china" (wedding gift), table cloth, cloth napkins, and "mood" lighting with candles. We've made it many times since and it still feels like a "fancy" dinner (yet pretty simple to make). Hope you are able to get salmon in The Netherlands (we usually get ours from Costco. So if you have a Costco, you should be "good to go".
Salmon 6-8 oz (fresh or frozen)
6-8 cups water
2-3 Tbsp. Oil (olive or vegetable)
1/2 box of Linguine noodles
1/4 cup of sun-dried tomatoes
1 Tbsp. oregano seasoning (or other of you liking)
1 tsp salt
2 tsp pepper (Margaret likes pepper)
1/2 cup Parmesan cheese
Cut sun-dried tomatoes into small (about 1/4 inch) pieces
Grill or Broil salmon (place on foil on gas grill or under broiler in oven) for about 10-15 minutes, turning over about halfway through.
Boil water, add salt and noodles. Cook until tender
While salmon and noodles are cooking, place oil in large fry pan and sauté sun-dried tomatoes on med-high heat.
Add Salmon to fry pan (break up salmon into chunks)
Drain noodles and add noodles to fry pan stirring mixture together. Season to taste with pepper and oregano (and/or other seasonings) until well blended.
Sprinkle with Parmesan cheese.
Serve with a tossed salad or steamed vegetables, French/Italian bread (we like olive bread from Trader Joe's) and a glass of wine.
Britt - We don't know how easy it will be for you to get salmon over there but if you start feeling homesick, this is our favorite way to prepare salmon. Pecans can be substituted with filberts/hazelnuts if you're *really* missing the PNW. ;)
6 4 oz. wild salmon fillets
1⁄8 teaspoon sea salt
1⁄8 teaspoon black pepper
2 Tbsp. Dijon mustard
2 Tbsp. butter (or Earth Balance for dairy-free)
1 1⁄2 Tbsp. raw honey
1⁄4 cup bread crumbs
1⁄4 cup pecans, finely chopped
2 teaspoons fresh parsley, chopped
Wash fillets & pat dry. Sprinkle with salt & pepper. Place fillets skin side down in lightly greased 9x13 pan (or on parchment paper).
Combine Dijon mustard, butter & honey; brush on fillets.
Combine bread crumbs, pecans & parsley; spoon mixture evenly on top of each fillet.
Bake @ 450 degrees for 10 minutes for each inch of thickness (measured at thickest part of the fish), or until fish flakes easily when tested with fork.
Garnish with lemon slices & parsley sprigs.
Serves 4 generously.
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