I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
Springtime is great, and after the winter we had, we needed a good spring! The trees are green, after being a magnificent pink, and the sun is actually starting to kiss my skin again, it's glorious! A lot of wonderful words come to mind when I think about Spring, but particular word is clean. The dirt gets washed away by the rain, the air is fresh and alive, and people dejunk their homes, coining the phrase "spring cleaning". So it's only appropriate that the delicious food we eat in the spring should be equally fresh and clean, especially after the binging and hibernating we do in the winter!
This pasta to me was the epitome of a clean dish. I was thrilled to find the recipe after still having half of a beautiful salmon fillet leftover begging me to be used. There are very few ingredients, but the dish still has a lot of flavor and leaves your insides feeling happy and refreshed.
I'll post the recipe as it comes, but don't stress too much about how your salmon is prepared. If you already have a way you make it, go for it, just be sure it's delicious!
Farfalle with Salmon, Mint, and Peas Great Food Fast
Coarse salt and fresh ground pepper 1 pound farfalle 1 1/2 pounds skinless salmon fillet 2 lemons, zested and juiced 1 package frozen peas 2 tablespoons butter 1/4 cup chopped fresh mint (parsley would be fine too)
1. IN a large pot of boiling salted water, cook the farfalle until aldente according to the package directions. Drain, reserving 1 cup of the pasta water; return the pasta to the pot.
2. Meanwhile, season the salmon with coarse salt and ground pepper; place in a large skillet. Add 1/4 cup water and the lemon zest and juice. Bring to a simmer over medium heat. Cover; steam for 10 minutes.
3. Add the frozen peas; steam, covered, until the peas are tender and the salmon is opaque, 6 to 8 minutes.
4. Transfer to the pot with the pasta. Add the butter and mint. Season with salt and pepper. Toss, gently flaking fish and adding reserved pasta water as desired. Serve immediately, sprinkled with more mint.