Welcome to my BlogSpot. I have created this blog in hopes of inspiring everyone to cook. I have found my inspiration from living in both Southern and Northern California. My influences in flavors have come from family recipes and meals with emphasis on healthy foods, marrying into an Italian family and the ethnic flavors throughout California. There are so many wonderful memories connected to our family dishes as well as new memories in the dishes that have been recently created. My husband, Randy who is recently retired, has been my biggest supporter and inspiration in our kitchen. He is my taster, my sous chef, and has created some really great dishes himself, which will be added to this blog. It is my hope that you too will be inspired to cook and create your own dishes for your loved ones and enjoy the craft of cooking.

One thing I ask of you is if you print out, email and pass out my recipes, please include my name and link.

Be sure to check out my Sweaty Equities blog about the ups and downs of crafty projects and our DIY remodels.
You can find it at http://sweatyequities.blogspot.com/

Saturday, October 20, 2012

Salmon with Lemon, Wine and Garlic Reduction over Linguini

Salmon with Lemon, Wine and Garlic Reduction over Linguini
1 Pound Linguini Pasta, cooked to directions on package.
Start boiling your pasta and cook it while preparing the rest of the meal.
1-1/2 Pounds Salmon
¼ Cup Olive Oil
¼ Cup Butter
Melt the Butter with the Olive Oil in a large pan. Meantime, lightly sprinkle Susie’s White Spice Rub onto each piece of Salmon, both sides. Turn the pan to medium high and carefully place the Salmon in the pan. You can see the sides of the Salmon cooking and when you see that half of the sides are cooked on the bottom, turn the Salmon over to cook the other side. Salmon Cooks fast so make sure not to over-cook and dry it out.
1 Tablespoon Honey
Juice and Zest of One Lemon
1/3 Cup White Wine
1 Teaspoon Finely Chopped Garlic
¼ Teaspoon Crushed Red Pepper
Combine the above Ingredients in a small bowl and whisk together. Once the Salmon is cooked set it aside and add the above (blue) ingredients to the pan and let simmer.
1 Teaspoon Kosher Salt
Freshly Ground Black Pepper to taste
1 Cup Chopped Roma Tomatoes
¼ Cup Chopped Kalamata Olives, or 1 Tablespoon Capers
Add the above ingredients to the simmering sauce and continue to simmer until the sauce is reduced by half.
½ Cup Heavy Cream
Once the sauce has reduced, Pour the heavy cream into the sauce and simmer for about 3 minutes.
Toss in the Pasta with the sauce and incorporated well.
Handful of Fresh Basil Leaves, finely chopped –Add to the Pasta Mix at the end.
Parmesan Cheese for Garnish
-Susie Tronti

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