I try to cook a nice dinner every Friday in honor of Shabbat. Although, try can be a loose term 🙂 This week I tried a recipe I found in the local Pioneer Press newspaper.
I felt like this was a little “out of the box” for me. First of all, it called for smoked salmon. I cook salmon but I rarely ever use smoked salmon for anything but bagels. Secondly, it called for lemon zest and I had no idea how to make lemon zest. I certainly do not have a zester. Fortunately, Google made it very easy for me to learn how to zest without a zester. Third, it called for capers which are not a staple in our house. But we do enjoy them so why not?!?!
- 1 pound pasta (I used whole wheat)
- 1 pound smoked salmon
- ¼ cup extra virgin olive oil
- 3 green onions chopped fine (or 1 leek chopped fine)
- 2 garlic cloves, minced
- 4 large fresh basil leaves, chopped
- 1 lemon, zested and juiced
- 2 teaspoons capers
- Salt and pepper to taste
- ¼ cup grated or shaved Parmesan cheese (I didn't use)
- Cook the pasta according to package directions. Drain.
- Break the smoked salmon into bite-sized pieces. Heat 2 tablespoons of the oil over medium heat. Add green onions or leek, and saute for 2 minutes. Add garlic and salmon pieces. Add the lemon juice, lemon zest and capers. Taste for seasonings and add salt and pepper if needed.
- Toss salmon mixture with the hot pasta. Drizzle with remaining 2 tablespoons of oil and top with Parmesan cheese.
It was nice to use a protein other than my usual suspects. I’m a pretty big fan of salmon of all forms but I felt that there was a little too much smoked salmon, mainly because it’s such an overwhelming flavor. That all being said, it was good. Per usual, Adam and I enjoyed taking second helpings. Drew had zero interest and only ate it when he was threatened to miss out on dessert. Gabby ate the noodles and left all the salmon behind. And so it goes…