Lemon Pasta with Norwegian Salmon




I am sorry, I have not been able to post, for the last three days.   Now that  the holiday is over, I hope to catch up and start posting daily and doing all the other fun activities like visiting your blogs and linking up.  I took this recipe from Chaya's Comfy Cook.  I remember, when I made this and how much we loved it.  I will have to make it again.  Right now, we are eating leftovers but I am sure, new food is on the horizon.

Lemon Pasta with Norwegian Salmon(adapted from Salmon in Seconds)

For salmon:
1 salmon fillet
2 teaspoons olive oil
1 teaspoon rice vinegar
1 teaspoon garlic powder
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon fresh chives
salt and pepper to taste

For pasta:
8 ounces gluten-free pasta cooked according to package instructions
1 ounce goat cheese
1/2 cup cherry tomatoes, halved
¼ cup fresh parsley, chopped

Method:

In a large nonstick pan, heat olive oil on medium high heat. When oil shimmers, add salmon and cook for 4 minutes. Flip salmon and add garlic, rice vinegar, chives, lemon juice and zest and a pinch of salt and pepper to salmon fillet. Cook 4 more minutes and remove salmon from the pan. 

Add olive oil, tomatoes, and parsley to pan with 1 tablespoon of pasta water.

Boil pasta in salted water for 6 minutes or until al dente. Drain pasta and add to the pan with goat cheese. Toss gently until cheese has melted. Add salmon pieces to pasta and season with salt and pepper to taste before serving.
Eat and enjoy.


Comments

  1. tinyskilletApril 15, 2012 at 9:42 PM

    I think it is a good way to bring back good food! Sometimes we need to repeat the ones we like! I know what you mean about catching up on blogging!

    ReplyDelete
  2. UnknownApril 16, 2012 at 1:49 AM

    This looks amazing! Must try.

    ReplyDelete
  3. Natalie AtickApril 16, 2012 at 12:13 PM

    Great post to come back with! I love salmon in my pasta dishes and this one looks amazing!

    ReplyDelete
  4. Mary Hudak-Collins livingthescripture.comApril 17, 2012 at 7:07 AM

    We have never made anything like this with Salmon in it. We love trying new recipes so I'll have to give this one a try. Can you recommend something I could use in place of the goat cheese that would be dairy free? I have never had goat cheese so I don't know what taste would be comparable.
    Thanks for participating this week on our recipe hop ☺ Appreciate your support and hope to see you back next week! I have left a reply to your comment regarding the badge.

    ReplyDelete
  5. AnonymousApril 17, 2012 at 8:20 AM

    Ooh, the goat cheese sounds delicious in this!

    ReplyDelete
  6. SwathiApril 21, 2012 at 3:06 PM

    Delicious pasta dish, love all the add on. Thanks for sharing with Hearth and soul blog hop.

    ReplyDelete
  7. Michelle BApril 22, 2012 at 10:56 AM

    Worth repeating, for sure. Creamy, lemony pasta sounds like a winner to me. Thanks for linking this with See Ya In the Gumbo.

    ReplyDelete
  8. April J HarrisApril 23, 2012 at 4:51 AM

    What a delicious quick, easy and nutritious recipe!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more