For dinner tonight, I grilled, cedar plank salmon and made savory garlic pasta. It took 20 minutes, and I didn’t have to light the bbq. How did I do it?
Cedar Bay, pre-packaged cedar planked salmon. The salmon filet comes on a plank, and you pop that plank in the oven on 425 for between 14 and 20 minutes, then you eat it. How easy is that?
The filet is large enough that Thor and I usually share one–one which I cook to well done because I cannot stand half-cooked fish. I cook one rare for B, and serve it up with any number of sides.
Tonight was a lazy night for me, so I served the fish with pasta shells. While the salmon was in the oven, I cooked my pasta (I like to put veggie bouillon and oil in my pasta water for some flavor), drained it, and mixed in a heaping spoonful of my new favorite cooking aid:
I picked up the Philidelphia cooking creme on a whim, and I am so glad I did! It is amazing. It is really flavorful and light, easy to mix into your recipes, and turns plain shells into something special.
So B’s meal ended up looking like this:
And Thor and I had our well-done salmon chipped up into the shells with a little parmesan cheese on top. Ours looked like this:
I think it speaks well of the fish that Thor asks to have it for dinner. I give it major thumbs up because it isn’t fishy smelling, or tasting. I would say you are getting a restaurant quality filet with these. You can find them in the freezer of the seafood section at your grocery store.
Since I found this recipe for Zucchini Pasta with Thyme and Sage on Addicted to Veggies, I have been wanting to try it out! I wasn’t sure if I would like it, or if it would be suitable for the family’s tastes, so I’ve waited until today to do a test recipe. My own recipe is strongly based on the one from Addicted to Veggies, but I changed some major ingredients to suit my tastes. I loved it! I wish I had made more.
No pictures today. I couldn’t get any shots I thought were pretty. But go over to Addicted to Veggies and check out her photos. Check out the whole blog. It’s fantastic!
To do your own test recipe, you will need:
2 Tbs EVOO
1/2 tsp Miso (You can find this in the Asian section of the supermarket. It is a paste, and is usually near the soy sauce.)
1/2 tsp Lemon Juice
1/4 tsp garlic paste (I use Gourmet Garden) or finely chopped garlic *this is optional
1/4 tsp cilantro paste (also Gourmet Garden) or finely chopped cilantro *this is optional
1 pinch of sea salt
1 pinch of brown sugar
5-10 macadamia nuts ground into powder, depending on how nutty a flavor you like. I like it really nutty, so I did 10 (This is the only hard part. I use a tiny nutmeg grater to grate the nuts down into powder–in between eating the nuts.)
Pre-heat your oven to the lowest set available. Mine is 170 degrees.
Using a veggie peeler, peel away the outer skin of the zucchini. Then, use the veggie peeler to make ribbons of zucchini. Stop making ribbons when you get to the seeds. You don’t want the seeds. Set your ribbons aside, then make your butter.
You will have already ground your nuts into powder. Add the rest of your ingredients in a mixing bowl and whisk to combine. Then, drop in your zucchini ribbons and mix.
Put your “buttered” zucchini on a cookie sheet or oven safe platter and spread out so that it is fairly evenly distributed. Place in the warm oven with the oven door open about 5 inches. You don’t want to cook your zucchini, you want to wilt your zucchini.
Remove after about 10 minutes, or when warm and wilted, then eat.
Your zucchini will have the texture of a thin, flat pasta, and the butter is amazing!