Whatcha got Cookin'? Answer: Salmon with Lemon, Capers, and Rosemary

Salmon with Lemon, Capers, and Rosemary
Recipe courtesy Giada De Laurentiis
Ingredients
4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil
Directions
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Tonight I decided to make a healthy salmon recipe for dinner. Right now it is in the oven at 350degrees for 10 minutes. I did not feel like starting up the grill for just one entree, so let's see how this goes! Green beans in olive oil and lemon juice are sauteing on the stove. I have leftover feta cheese from last night, so I am going to toss it with those when they are done. I also did not have any white wine in the house and had to purchase a bottle, so I will be par-taking in a glass with dinner. And one with paperwork. And one with my shows! Just kidding..sort-of! I do have a big day tomorrow!

I love salmon, and Jr. is not a big fish fan, so my girlie night at home was the perfect occasion to make this dish. I also decided to purchase a rosemary plant for $2 at Publix instead of buying a small packet of fresh herbs for about $3. We have a window sill herb garden and I thought rosemary would make a nice addition. For some reason, our herbs kept dying. I had a laugh at my sweetie last night, because I found out he watered them EVERY day! I had to google it to prove to him that was too much. Maybe that explains the mishaps with the house plants too! Ha!

Okay, after 10 minutes...the salmon was still a little too pink. Set the timer for 5 minutes and I will check it in a few. Okay...it needed 5+ more minutes. Alright, it took a little longer in the oven, but that's okay.

THE RESULT: The salmon was light, with a hint of lemon, capers, and rosemary. If you are in the mood for a heart-healthy dinner that is easy to prepare, I would definitely suggest this recipe. It would also be pretty for entertaining, and if made on the grill there would be virtually hardly any clean up required. You could also prepare the packets in advance, put in the fridge, and then grill when ready. That would leave plenty of time to mingle with guests. Light sides such as my green beans, orzo, and a Caeser salad would accompany this meal nicely.

Now, after more paperwork...I am going to dive into Twilight! My girlfriends are raving about it.

Did you ever think maybe you’re not too big? Maybe this town’s just too small. -Big Fish

If I could name my dream job, it would be to travel the globe and taste all that the local cultures have offer. When traveling, it is best eat what the locals eat. I have to admit that my taste buds are not as brave as those of famous chef and world traveler Anthony Bourdain, however you won't catch me in any chain restaurant during my adventures. My advice is to try the local produce, the freshest fish, and ask around to those that live where you are traveling where they like to eat. You may not like everything that you try, but I promise you that you won't be disappointed! You don't have to travel the globe to find unique places to drink and dine. Just get in your car and go...somewhere. It's a big world out there. I dare you. In fact, call me...I will go with you..

A TASTE OF THE NORTHWEST

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

courtsey: Giada de Laurentiis

Ingredients
1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

A TASTE OF THE SOUTHWEST

Southwestern Pasta Salad

courtesy: Mr. Friendly's

·1 pound orecchiette,

·cooked al dente,

·2 yellow peppers,

·grilled and julienned,

·1 red onion, finely sliced,

·6 tomatillos, quartered,

·2 cups sautéed corn kernels,

·1 cup frozen baby lima beans, thawed,

·¼ cup white wine vinegar,

·1 canned Chipotle pepper,

·½ cup olive oil,

·Salt and freshly ground pepper,

·¼ cup cilantro, freshly chopped,

·2 cups back fin crabmeat

Place cooked pasta in a large bowl; add peppers, onions, tomatillo, corn, lima beans, and crabmeat. Place vinegar and Chipotle peppers in a blender and blend until smooth. Slowly add olive oil until emulsified and season with salt and pepper to taste. Toss the salad with the dressing and add cilantro.

A TASTE OF THE NORTHEAST

Orecchiette with Broccoli Rabe, Clams and Sweet Italian Sausage

Courtesy: Tyler Florence

Ingredients
Extra-virgin olive oil
1 1/2 pounds loose sweet Italian sausage, shaped into mini-meatballs
4 to 5 cloves garlic, finely chopped
1 teaspoon dried red chili flakes, or to taste
Leaves from 4 sprigs fresh thyme
30 littleneck clams, cleaned and scrubbed
2 cups dry white wine
1 pound orecchiette
Kosher salt
2 small bunches broccoli rabe, stems removed
Freshly ground black pepper
3 tablespoons unsalted butter, cold and cut into cubes
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley, for garnish

Directions
1. Set a large pot of salted water over high heat and bring to a boil.
2. Take another large saucepan (big enough to hold clams) and set over medium heat. Add a 2-count of olive oil and loose pork sausage. Cook over medium heat to render fat and get color on the sausage. Once the sausage is browned on all sides, remove and place onto a paper towel-lined plate. To the same pan, add the chopped garlic, red chili flakes and thyme leaves and cook until just fragrant, about 30 seconds to 1 minute. Turn up the heat, dump in the cleaned and scrubbed clams and white wine. Cover with a lid and steam for about 10 minutes until the clams open.
3. While clams are steaming, cook the pasta. Add orecchiette to boiling water and cook. With about 3 minutes left, add the broccoli rabe to the same pot and cook until tender. Drain pasta and broccoli and place into the saucepan with the browned sausage. Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine. Place into a large serving bowl.
4. Now return to the clams. Remove the lid and add the cubes of cold butter and a drizzle of extra-virgin olive oil as you stir. Once the sauce thickens slightly give it a final seasoning with pepper and a little salt (go easy on the salt) then take the whole pan and pour on top of the orecchiette and broccoli rabe. Shower with fresh Parmesan and parsley.

A TASTE OF THE SOUTHEAST

MAC AND CHEESE

4 cups cooked elbow macaroni

2 cups grated Cheddar

3 eggs, beaten

1 sm. can sweetened cond. milk

1 sm. can evaporate milk

Pre-heat oven to 350. Grease a 9X13 pan. Mix the above ingredients together and pour into dish. Salt and pepper. Top with extra cheese. Bake 40 min.