Sunday 1/4 – Breaded Pork Chops w/ Carrots & Green Beans
Monday 1/5 – Pan Fried Trout w/ Sauteed Squash, Zucchini, & Onions
Tuesday 1/6 – Chili Lime Tilapia w/ Asparagus
Wednesday 1/7 – Lemon Rosemary Salmon w/ Steamed Winter Vegetables
Thursday 1/8 – Rosemary Garlic Roast Leg of Lamb w/ Red Potatoes
Friday 1/9 – Grilled Tilapia w/ lemon butter & capers w/ asparagus
Saturday 1/10 – Olive Oil Poached Salmon & Artichoke w/ Lemon, Garlic, Mayo Dipping Sauce
Please feel free to reach me through the contact page or email me at email@example.com for any of these recipes 🙂
In our house, we eat a lot of fish, so I am always looking for new recipes and ways to prepare it. There is this fabulous little Italian restaurant we go to for lunch once a week, and they have the most amazing poached salmon there. It’s what we both get every single time we go! I love how poached salmon tastes, it really helps it to retain flavor and not dry out. Now I of course was not going to attempt to make the same recipe as they serve at the restaurant, but I wanted to make something similar. Here is the recipe I used and it turned out wonderful!
Lemon Dill Poached Salmon Fettuccine
- 2 salmon fillets
- 2 servings fettuccine
- 1 1/2 cups dry white wine
- 1 cup water
- 3 lemon slices
- 5 sprigs fresh dill
- 5 sprigs fresh parsley
- 2 fresh bay leaves
- 3 tbl butter
- 2 tbl olive oil
- salt & pepper
- thyme, dill, lemon zest for garnish
Cook fettuccine as instructed. When finished, drain well and toss immediately with butter and olive oil.
Combine dry white wine, water, lemon slices, sprigs of fresh dill, springs of fresh parsley, fresh bay leaves, butter, olive oil, and plenty of black pepper and salt to taste. Bring this combination to a boil. Once boiling, lower heat to a simmer, then add salmon fillets. Cover and cook for about 7 minutes or until salmon is just done. Remove salmon and let cool, then break into large pieces. Add the salmon to the fettuccine, and garnish with thyme, dill, and lemon zest.
Try to have the salmon and fettuccine finish around the same time, that way you can serve it warm.