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It is morel season ladies and gentlemen. Finally! These elongated earthy, spongy mushrooms are likely to be my favorite type. My husband is not surprised as they are also some of the most expensive. Apparently I have high-end taste buds. I picked up a very small bag’s worth at Pike Place Market last weekend and wanted to use … Continue reading
After a day of working in the yard, I made salmon served on top of fettuccine with roasted bell peppers and wilted spinach. The dish was quick to prepare because you get a little help from ingredients such as roasted bell peppers in a jar and pre-made balsamic salad dressing. I do think you could use some balsamic vinegar, oo and fresh herbs instead of the dressing but haven’t gotten there yet. Next time! It was a worthy effort. Light and refreshing flavors. Enjoy!
8 oz fettuccine
1 tbs olive oil
1 lb boneless salmon (cut into a few large pieces after cooking)
salt and pepper
6 cups fresh baby spinach (may seem like a lot but it shrink when wilted)
1/2 cup bottled roasted red or yellow sweet peppers
1/2 cup reduced-calorie balsamic vinaigrette salad dressing
Prepare pasta according to package directions.
Meanwhile, brush 1 tablespoon olive oil on salmon. Sprinkle with salt and pepper. Heat an extra-large skillet over medium heat; add salmon. Cook 8 to 12 minutes or until salmon flakes, turning once. Remove salmon; cover and keep warm. Add spinach, sweet peppers, and remaining oil to skillet. Cook and stir 1 to 2 minutes, until spinach is wilted. Drain pasta; add to skillet. Add dressing; toss
to coat. Season with salt and pepper. Divide spinach-pasta mixture among four bowls. Top with salmon. Serves 4.
Adapted from BHG
Some days require more comforting than others. Usually those days are overcast, chilly or near the end of the week. For me, that day was yesterday. It was a cool, rainy day and I desired nothing more than to curl up a watch a good movie. Not feeling like making a complicated dish, I used … Continue reading