Follow Kristi Ondo's adventures feeding her little family! Neither Kristi nor her husband are chefs, but they enjoy cooking fun new recipes and raising their daughter.
I think it is fitting that my first post for witf community blog began with recipe research while listening to witf's spring pledge drive. I sat at my kitchen table with three of my favorite cookbooks, and my Macbook while listening to Tim Lambert and Allison Graham gather donations. If only this was my day job...
As mentioned in my bio, no one in this house is a trained chef, but we enjoy cooking. We learned early in our relationship that we relished (pun intended) being in the kitchen together trying new recipes and then attempting to improve upon them. Our early rule was to try to follow each recipe to the letter the first time. Once we became parents, that particular rule was bent or broken on many occasion. As a busy Mom, sometimes dinner comes from "I have bacon, a can of beans, and some mushrooms that need to be eaten today...what can I make with that?" I might research recipes quickly and take some from here, some from there. Tonight was one of those nights.
The protein of the evening is salmon. I thawed wild Alaskan fillets in the sink (yay to Costco for carrying the frozen, plain, wild Alaskan fillets!). Because our daughter, Evie, asked for noodles last night, I thought using linguine might be a good idea. I searched out some recipes and did not find any one that suited – either for taste or what ingredients are in our house. I settled for a lemon, garlic, unsalted butter sauce, mixed with the cooked linguine and sautéed peppers and mushrooms. The salmon I cooked separately in olive oil with kosher salt.
The end result was tasty pasta that would have been better with more veggies. The salmon was good, but it seemed like two separate dishes that did not go well together. Evie ate about half of her salmon and one bite of the pasta, so at least she got the good stuff. For a tired Tuesday evening, the meal came together pretty well, so we're calling it a win.
12 oz linguine – cooked in very salty water
Peppers (we used sweet yellow and orange peppers) and baby portabellas
Extra virgin olive oil
1/3 cup unsalted butter
2 tablespoons fresh lemon juice
Zest of one lemon
Minced garlic – one to two cloves
Pinch of kosher salt and pepper
Dash of tarragon
3 oz salmon fillet per person
extra virgin olive oil
Cook linguine according to package directions, making sure the cooking water is extremely salty. In the meantime, prepare veggies, then sauté in a small amount of extra virgin olive oil – I sautéed until warm, but the peppers kept a good crisp. In a small saucepan, melt butter and add in the rest of the sauce ingredients, keep this warm, but do not allow to boil or burn. Cook the salmon in a saucepan with some extra virgin olive oil and season with kosher salt and pepper. My fillets had the skin on; I cooked it on high heat, skin side down, for a minute, and then turned it back to medium. We peeled the skin off before serving. When the pasta is ready, drain, then return to the pot and add in the sautéed veggies with any juices, plus the majority of the butter sauce, stir well. Place in pasta dishes, and serve with the salmon over top, drizzling some of the reserved butter sauce over top.
My husband, Mark, douses everything in sriracha sauce, and he reports that this dish goes well with that condiment.
Until next time, happy cooking!
Photo By Kristi Ondo
Published in Cookin Mamaback to top