Monday, January 16, 2012


It has been a while since we’ve had this dish, typically with a cream sauce. I thought I would stay away from the cream tonight and stick with butter, lemon, and a bit of wine.

INGREDIENTS: Angel hair pasta Asparagus spears cut into 1 inch pieces Salmon fillets cut into bite sized pieces Olive oil Garlic Onion Dry Dill Fresh chopped parsley Butter Fresh lemon juice Dry white wine

PROCESS: Saute the garlic and onion in olive oil then add the asparagus with some dill and parsley. Cook for about 10 minutes before adding the salmon and butter. About 5 minutes later add the lemon juice and white wine and cook uncovered until the salmon is done. Add the pasta to the pan with some pasta water, sprinkle with parsley, and drizzle lightly with olive oil.


Patience worked today, which means we did not eat until after 8 PM, which means I was quite hungry, which means cardboard would probably taste good. BUT…this was truly good. I would rate it an 8 plus on a scale of 10. And it is an easy meal to prepare.

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