Tuesday, August 30, 2011

Crusted Salmon with Lemon Basil Linguine

So my last posting was about almond crusted white fish... and I loved it so much I tried it with salmon and it was even better! I even forgot garlic, which is UNHEARD OF in my kitchen, and it was still great!

1 Salmon fillet
1 tsp. Dijon mustard
1 Tbs. sliced Almonds
Lemon Zest
Extra Virgin Olive Oil
Salt
Pepper

1-2 oz dry Linguine
1 tsp. Butter
1 Tbs Fresh Parmigiana Cheese
Few fresh Basil leaves, sliced
1 Lemon Wedge

Preheat your oven to 375 degrees. And start boiling a pot of salted water for the pasta.

Line a sheet pan with foil and drizzle a bit of extra virgin olive oil on it. Sprinkle salt and pepper on the skin side of the salmon and place it skin side down on the foil.

Sprinkle salt and pepper on the other side of the fish and spread the Dijon mustard on it. Add a small amount of lemon zest and top with the sliced almonds. Drizzle just a little more oil on top of the almonds.

Bake the fish for 12-15 minutes until the thickest part is flaky.

Once you put the fish in the oven the water should be boiling. Add your pasta. It usually takes 8-10 minutes. Drain the pasta and toss it with the butter and parmigiana cheese.

By now the fish should be ready. Place your pasta and fish on a plate and squeeze half the lemon wedge on the pasta and the other half on the fish. Top both the pasta and fish with the chopped fresh basil.

Tuesday, August 9, 2011

Almond Crusted Fish with Lemon Spinach Orzo

This recipe would work great with any white fish such as cod, halibut, tilapia, etc. You could even use a chicken breast and double the bake time. A great substitute for the pasta would be white or even brown rice! I used cod in the picture.

Fish fillet-about 4 oz
2 tbs chopped almonds
Dash of fresh or dried thyme
1 tsp Dijon mustard
Salt
Pepper
Non-Stick spray

1/4 c. Orzo Pasta
2 c. fresh spinach, chopped (about 2 handfulls)
1/2 clove of garlic, chopped
1 tsp. extra virgin olive oil
1/2 lemon, cut in 2 wedges

Preheat your oven to 400 degrees.

Start boiling a small pot of water for the pasta. Make sure to add salt to the water.

Spray a baking dish or baking sheet with non-stick spray. Sprinkle the fish with salt and pepper on one side and place it on the baking sheet (salt/pepper side down). On the other side sprinkle it with salt, pepper, and thyme. Then spread the Dijon mustard on top (this is going to work like "glue" for the almonds.) Top with the chopped almonds.

Wait for your pasta water to start boiling, then put the fish in the oven and bake for 8-10 minutes. Then add the pasta to the water, it will take 8-10 minutes also.

While the fish and pasta are cooking, heat up a small pan on medium heat. With about 5 minutes left on the timer to cook the fish/pasta, add the oil and garlic and saute for 1 minute. Add the spinach and saute for 3 minutes until wilted and cooked down. Don't forget to sprinkle a bit of salt and pepper in it! Take the pan off the heat.

Strain the pasta, and add it straight to the sauteed spinach. Squeeze one of the lemon wedges into the spinach and pasta. And use the other wedge for the fish.