Site Change

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.

Thanks!

Christina

Grilled Cheese with Caramelized Onions

  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

20 Minute Mediterranian Salmon Bowl

Mediterranian Salmon

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!

Ingredients

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

Directions

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

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