this actually isn't complicated, i'm just wordy
my husband is one of those people who eats mostly because its required in order to sustain life (a concept completely forgein to me, a person who eats for the smells, flavors, textures, cravings, and social aspects of food).
tonight, during dinner, k said that this was his all time favorite meal. he said if he ever ended up on death row this was going to be his request for his last supper. after that kind of compliment from a non-food oriented guy, i just had to share the recipe.
i don't have exact measurements, sorry but that's not how i cook. i'm just too lazy to measure and i like how each time i make something a different flavor stands out. the thing i love about this recipe is that you need very little salmon. we both love salmon, but its too expensive to eat salmon fillets often.
anyway... here's the recipe
salmon (1/4-1/3lb, depending on if its got bones & skin)
olive oil
sea salt
course ground black pepper
garlic cloves
oregano
red pepper flakes
spinach fettucini
fresh mushrooms
chicken broth
grated paremesan cheese
take the skin off the salmon and remove any bones, if necessary. cut the salmon up into little bite size bits & put it in a bowl. add salt, lots of pepper & a good dose of olive oil. add a couple cloves of garlic, minced, put through a press or however you like to deal with garlic. add generous amounts of oregano and red pepper flakes. if you don't like hot foods, be careful how much of those red pepper flakes you add. cover the bowl and let this sit for 30 minutes at least (longer is better).
later, while the water for the fettucini is working up to a boil, slice the mushrooms thinly & get out your skillet. add the fettucini to boiling water & cook till its done (but not over cooked please). while the fettucini is cooking, dump your salmon mix into the skillet & cook it stirring often. when the salmon is just turning lightly pink & starting to look cooked add the mushrooms & a splash of chicken broth. the fettucini will most likely be done by now, so put it in a strainer, rinse briefly & transfer it into two bowls. add a splash of chicken broth to each bowl of fettucini, toss & cover to keep warm.
i usually add a second helping of the oregano, red & black pepper to the salmon mixture here (though sometimes i end up making it too hot so be careful with that red pepper). keep stirring your salmon & mushrooms until they're cooked through. put the salmon mix into the bowls on top of the fettunini. toss with a generous helping of grated paremesan, some garlic bread, white wine & enjoy!
serves two people.
tonight, during dinner, k said that this was his all time favorite meal. he said if he ever ended up on death row this was going to be his request for his last supper. after that kind of compliment from a non-food oriented guy, i just had to share the recipe.
i don't have exact measurements, sorry but that's not how i cook. i'm just too lazy to measure and i like how each time i make something a different flavor stands out. the thing i love about this recipe is that you need very little salmon. we both love salmon, but its too expensive to eat salmon fillets often.
anyway... here's the recipe
salmon (1/4-1/3lb, depending on if its got bones & skin)
olive oil
sea salt
course ground black pepper
garlic cloves
oregano
red pepper flakes
spinach fettucini
fresh mushrooms
chicken broth
grated paremesan cheese
take the skin off the salmon and remove any bones, if necessary. cut the salmon up into little bite size bits & put it in a bowl. add salt, lots of pepper & a good dose of olive oil. add a couple cloves of garlic, minced, put through a press or however you like to deal with garlic. add generous amounts of oregano and red pepper flakes. if you don't like hot foods, be careful how much of those red pepper flakes you add. cover the bowl and let this sit for 30 minutes at least (longer is better).
later, while the water for the fettucini is working up to a boil, slice the mushrooms thinly & get out your skillet. add the fettucini to boiling water & cook till its done (but not over cooked please). while the fettucini is cooking, dump your salmon mix into the skillet & cook it stirring often. when the salmon is just turning lightly pink & starting to look cooked add the mushrooms & a splash of chicken broth. the fettucini will most likely be done by now, so put it in a strainer, rinse briefly & transfer it into two bowls. add a splash of chicken broth to each bowl of fettucini, toss & cover to keep warm.
i usually add a second helping of the oregano, red & black pepper to the salmon mixture here (though sometimes i end up making it too hot so be careful with that red pepper). keep stirring your salmon & mushrooms until they're cooked through. put the salmon mix into the bowls on top of the fettunini. toss with a generous helping of grated paremesan, some garlic bread, white wine & enjoy!
serves two people.