He's Cooking Again - Sunday Supper
Welcome to the second installment of 'He's Cooking Again'! Today I'm serving up an easy step-by-step recipe that's quick and perfect for serving 2-6 guests. As you get ready to prepare your meal, crank up your stereo and get in the groove with 'He's Cooking Again' Pt. 2 Spotify Playlist.
Sunday Supper - Pan Seared Salmon with tangy bell pepper relish & lemon pepper pasta tossed with arugula
What you will need:
- 1 large wild-caught Salmon filet (1 LB filet will serve 2)
- 1 Bag of Lemons
- Salt & Pepper
- 1 Bag of Arugula
- 1 Bell Pepper
- Spicy Mustard
- Garlic Cloves
- Trader Joe's Lemon Pepper Papperdelle Pasta (1 package will serve 2)
- Butter or olive oil
- 1 Shallot
Cook Time: 20 min
Prep Time: 10 min
Total Cook Time: 30 min
Begin by preparing the marinade for the salmon filets: Chop 2-3 garlic cloves into thin slices and add them to a small bowl. Take fresh dill and pull the fronds from 2-3 stems, adding them to the bowl with the garlic. Add a few pinches of sea salt, grind pepper, juice 1 lemon and pour 1/2 cup of balsamic vinegar. Give ingredients a quick mix and let them soak until you are ready to use the marinade.
In a medium to large pot add water, a pinch of salt and a splash of olive oil. Place the pot over high heat until water comes to a rapid boil. While you are waiting on the water to boil place a large frying pan over medium heat and add a few dabs of butter or a drizzle of olive oil so the pan is evenly covered to avoid sticking. Grab a small sauté pan, place it on low heat and season the pan with a few dabs of butter or a light drizzle of olive oil.
Once your water begins to boil add the pasta and cook for 8-10 minutes. Go ahead and prep your last few items: Dice the bell pepper into small squares and finely chop 1 garlic clove and a shallot. Measure 1/4 cup of spicy brown mustard. Remove the salmon from it's packaging and rinse it well. Add salmon to your large pan with the skin side down and turn the burner heat to medium/high. Pour the marinade from Step 1 over and around the salmon. Cook salmon until skin is crisp, browned, and will easily release from the pan, 3 - 4 minutes. Flip salmon over, and cook to desired temperature, 2- 3 minutes will give you a medium-rare filet. Continue to the next steps while the fish cooks.
Grab the remainder of your ingredients for the relish (bell pepper, chopped garlic, spicy brown mustard) and toss into the small sauté pan. Add salt & pepper and squeeze 1/2 a lemon. Stir ingredients together. Continue stirring every few minutes until the mixture begins to thicken and bell peppers become al dente, then remove from heat and cover until you are ready for the relish.
The salmon should be finished cooking - light pink, browned and flaky. Remove salmon from the pan and place it on a heat safe cutting board to cool. After your timer goes off, remove your pasta from the stove and strain the water. DO NOT RINSE!!! Add pasta to a bowl with a drizzle of olive oil and 3 cups of arugula; toss it together.
Plate your meals! Cut salmon filet in half (should be tender enough to "slice" down the middle with a spatula), add the halves of the filet to each plate. Place the lemonpepper pasta/arugula mixture on each plate and garnish the salmon with a few tablespoons of relish, and BOOM - you are ready to eat!
Set your table and serve your guests, pour some wine and turn up the tunes with 'He's Cooking Again' Pt. 2 Spotify Playlist.
Pictured 'ARRIVAL' Supper Plate in Blackout, AQUA & Blue Nebula finishes