Yes, it’s been a super long time since my last post where I cooked something AND took photos of it (and also motivated by Richard’s little challenge).
I got home a little bit early today, so I took the time to remake the dish that I didn’t take photos of last time. Instructions via flickr lightbox after the break!
What’s in it?
- One salmon filet (skin removed, or it’ll burn and stick to the pan)
- About half a cup (to two cups or more depend on how much you want to drink lol) of dry crisp white wine
- Thyme leaves
- Salt
- Oil
- Pre-pared pasta of your choice
Serves: One
Cost: Approximately $5
Time: Less than 10 minutes
Side note:
Just for this blog post, I had to hack up my own WordPress 2.5 plug-in so that I can “easily” add my photos from Flickr.
But the skin is where all the flavour and fats are! Blasphemy!
The wine will make up for it.
C’mon Scotty, you’ve gotta be more adventurous then that!
I’d recommend experimenting with some basics like butter and shallots. Don’t forget some parsley and lemon (or a hint of Balsamic vinegar). While you’re at it, a little bit of Dijon mustard would also add another zest to your pasta!
@Tim: This recipe is intended to stay “light” so that you can still get that taste of the salmon and the wine in it with some garlic accents. The only thing up there that you can add to this recipe is probably lemon juice if you don’t have any thyme leaves. I also usually add a sh*t load of butter whenever I make salmon (my ex-roommates can testify to this… because they were quite concerned for their health at one point), but not this time =)
I’d have to agree with Tim about the green for at least garnishing it. Maybe toss the noodles in some olive oil to give it a shine. It looks a wee bit dried out.
And check out PictoBrowser to display a slew of images. Unfortunately it loads the picture only when you click on it and doesn’t cache the entire set.