It's time for April's Secret Recipe Club reveal! I was assigned Morsels of Life. The author is an engineer, and brings her desire for efficiency to her blog. She doesn't like to use any crazy complex methods, and is loose with measurements. She writes, "Generally, if you like something, use more; if you dislike something, use less, substitute something else, or just eliminate it altogether. You’ll probably be fine." I love that. Often when I'm writing recipes, and have to try and figure out how much of something I used, I just want to write - use your best judgement. She also has pretty extensive privacy and disclosure information on her blog, which I think is admirable.
CJ's blog has a lot of Asian influence, and I really like the look of this Pork Meatball Ramen, as well as this Cha Shao Chinese BBQ Pork. For sweets, I was drawn to Mini Pineapple Upside Down Cakes, and Spiced Date Ice Cream (made with cashew milk!). But I ended up running out of time before leaving on a last-minute trip; so when I saw this Seared Salmon with Lemon Herb Butter and Pasta, and realized that I already had all the ingredients for it - I knew that's what I needed to make!
This was incredibly easy to make - just toss hot pasta with lemon herb compound butter, spinach, and Parmesan, then top with seared salmon and more compound butter. I used frozen Alaskan salmon, frozen spinach, and store-bought garlic butter spread (I added lemon juice and zest to it) - so this was really quick and easy. Plus (with the salmon, spinach, and protein-plus pasta), it was really healthy!
Seared Salmon with Lemon Herb Butter and Pasta
adapted from Morsels of Life
Compound Butter - (I used garlic parsley butter from the store, and added lemon juice and zest)
2 cloves garlic, minced
1 lemon, juiced and zested
1/4 cup parsley, finely chopped
4 tbsp butter
4 (6oz) salmon filets
8oz dry pasta (I used protein-plus)
10oz frozen spinach, thawed
1/4 cup Parmesan cheese, grated
Bring a large pot of salted water to a boil, and cook pasta according to package directions.
Meanwhile, combine the compound butter ingredients. You can do this with a fork, in a small food processor, or with a hand mixer.
Season the salmon with salt and pepper and sear for a few minutes on each side (make sure to use a good amount of oil so that it doesn't stick to the pan). Top with 1 tbsp of the compound butter (a little less than 1 tsp per filet).
Drain the pasta and toss with the remaining compound butter, the spinach, and the cheese. Season with salt and pepper. Top with the salmon.
One Year Ago - Lentil Salad with Walnuts and Herbs
Two Years Ago - Farro Stuffed Portobellos with Goat Cheese
Three Years Ago - Easter Dinner 2013
Four Years Ago - Spring Quiche
Five Years Ago - Couscous Dinners