You must be logged in to post a review.
Several weeks ago we went to a local restaurant that we’ve been to many times. They had a dish on special that sounded quite delicious but I was disappointed to find after ordering that it was bland and not very good at all. I was determined to take the ingredients and turn them into what I thought they should be. The results were delicious! This would also be great tossed with crab meat/tuna fish/shrimp.
Preheat oven to 425 F. Line a baking sheet with foil.
Salt 2-3 quarts of water and bring to a boil. Cook pasta according to package instructions for al dente. When it’s done, drain it and set aside.
For the Lemon Cream Sauce:
Heat butter in a medium sauce pan over medium heat. Add shallot and saute it for 3-4 minutes, stirring occasionally. Add garlic and continue to saute, stirring occasionally, for 2-3 minutes. Be careful not to let the garlic brown too much, turn heat down if needed. Add lemon juice, zest, chicken stock and wine and stir. Bring to a boil and reduce to simmer until reduced by half, about 10-12 minutes. Stir in half-and-half and cream cheese and continue to simmer for about 5 minutes. Season with salt and pepper. Add cornstarch if needed, whisking well to incorporate.
For the salmon:
Place salmon fillets on a parchment paper-lined baking sheet. Spray generously with olive oil baking spray (or brush on some oil if you don’t have spray). Season to taste with salt and pepper. Place in oven and cook for about 10 minutes or until fish flakes with a fork. When it’s done, remove from the oven and set aside.
For the vegetables:
Heat butter in a medium skillet over medium heat. Add zucchini and leeks and saute, stirring occasionally, for about 5 minutes. Add arugula, salt and pepper and toss just until arugula is wilted. Remove from heat.
To serve, toss pasta and vegetables with sauce. Divide into portions. Serve each with salmon on top or alongside. Enjoy!
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!