Hello Friends and Fellow Bloggers,
I decided to change my blog to burnttoastandtrufflejam.com. I really liked some of the features of the wordpress.org software over wordpress.com. That being said, please stop by my new location and follow if you’d like.
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Lunch time may be the only time of the day I feel uninspired to cook. I am rather picky, liking mainly warm foods including sandwiches. In the past I have tried to take the traditional turkey sandwich or pbj to work, only to find myself across the street for takeout instead. Though I now … 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