Feeds:
Posts
Comments

Posts Tagged ‘Pasta’

I was in the mood for some Salmon on Sunday night, but I also wanted pasta because I was running 20 miles in the morning. I have probably stated this before, but I ALWAYS eat pasta before a long run or race. It is sort of like a ritual. I usually stick to basic dishes because I don’t want to risk intestinal distress. I did some looking around on Google and discovered Grilled Salmon with Tomato Dill Marinara.

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 pound of wild salmon filets
  • 2 shallots, chopped fine
  • 4 cloves garlic, finely chopped
  • 1 15-ounce can of diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons sugar
  • 1 bay leaf
  • 1 tablespoon chopped parsley
  • 3/4 pound angel-hair pasta (I used whole wheat spaghetti)

Mix together 2 tablespoons olive oil with the lemon juice for a marinade in a bag. Place the salmon in the marinade, coat well, and let it marinate for about a half hour, turning once or twice.

Heat a large sauté pan, add the final tablespoon oil, and then add the shallots and garlic. When the shallots begins to soften, add the tomatoes, tomato paste, fresh dill, sugar, and the bay leaf. Stir everything together, and simmer until the sauce has thickened but is still sort of liquid. I like my sauce pretty thick so I simmered it for a few extra minutes.

Boil a large pot of water, and cook the pasta according to instructions. Angel-hair pasta cooks up quickly (3 minutes) and should be served al dente.

While the sauce is simmering, remove the filets from the marinade, and either place them on your heated grill, or broil in the oven until nicely golden, at least 3 minutes on each side. I broiled them because I only have a George Foreman grill. It sucks at cooking salmon.

Place your pasta on the plate, spoon some sauce over it, and then place your salmon on top of the pasta. Sprinkle lightly with the parsley for garnish, if you wish. I used parmesan cheese as well. Makes 4 servings.

100_0708

 

100_0712

Tasty!

Read Full Post »

Since I have a race tomorrow, I decided to whip up a quick pasta dish tonight for dinner for me and my parents. I always eat pasta before a race or long run; it is pretty much a ritual. I can’t vouch that pasta actually helps, but it hasn’t failed me yet. Why mess with a good thing?

I was also craving some scallops (my all time favorite seafood). I haven’t had them in awhile and I might as get the expensive stuff while I am home and not paying for food right? I rarely buy them at school because they cost an arm and a leg, but they are awesome every once and awhile.

A quick Google search led me to an interesting recipe from All Recipes (one of my favorite recipe sites): Pasta with Scallops, Zucchini, and Tomato. Sounds tasty right? It was, I can vouch for it!

INGREDIENTS

  • 1 pound dry fettuccine pasta
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 zucchinis, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup chopped fresh basil
  • 4 roma (plum) tomatoes, chopped
  • 1 pound bay scallops
  • 2 tablespoons grated Parmesan cheese

  • DIRECTIONS

  1. In a large pot with boiling salted water cook pasta until al dente. Drain.
  2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.

170

171

  1. Pour sauce over cooked pasta and serve with grated Parmesan cheese.

172 

I served it over freshly made whole wheat pasta from Central Market. My parents don’t have a pasta machine like I do at school, but this pasta was still pretty good. Of course it is not as good as mine, but good in a pinch. Fresh pasta is so much better than dried and it is so much easy to make. I will never go back to dried pasta!

The perfect meal to help me run fast tomorrow. Hopefully it helps!

Read Full Post »