Salmon and Lemon-Dill-Vodka Sauce →

I first cooked this healthy salmon pasta recipe over 35 years ago and just rediscovered it. Based on the enthusiastic response from my posse of beta-tasters, it deserves to be included on The 5 Tastes Table website, and will become a regular on our home menu. Very easy to prepare, the light, creamy, lemon and dill inflected sauce is a perfect match for the broiled salmon. You can use either freshly cooked or left-over salmon. The original recipe calls for capellini or angel hair pasta, but I prefer a pasta like the trumpet-mushroom shaped campanelle pasta that captures and holds the light sauce for each sumptuous bite. After you try this dish, you may decide to make it a regular on your home menu as well.

Serves 4

Ingredients:

• 1 medium onion, finely chopped (about 1 cup)

• 1 tablespoon olive oil

• 3 cups reduced-sodium chicken broth (24 fl oz)

• 1 cup heavy cream

• 1/3 cup vodka (or dry vermouth)

• 1/2 teaspoon salt

• 1/2 cup chopped fresh dill

• 2 teaspoons capers

• 1 1/2 teaspoons finely grated fresh lemon zest

• 2 tablespoons fresh lemon juice

• 1/4 teaspoon coarsely ground black pepper

• 1/8 teaspoon red pepper flakes (optional)

• 2 cups flaked broiled salmon (wild, or farm raised Faroe Islands Salmon)

• 12 oz campanelle pasta

Preparation:

1. Place a large (6-8 quart) pot of water with a teaspoon of salt on the stove to bring to a boil.

2. Cook the onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes.

3. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until the sauce is reduced to 2 cups, 40 to 50 minutes.

4. Remove from heat and stir in the dill, capers, lemon zest and juice, and pepper.

5. Reserve 1/2 cup sauce, then add the salmon to saucepan and cook over moderately low heat until the fish is just heated through, 2 to 3 minutes.

6. While the fish is heating in the sauce, add the pasta to the pot of boiling salted water and cook about 8 minutes until al dente.

7. Reserve 1/2 cup pasta-cooking water and then drain pasta in a colander.

8. Return pasta to pot, then toss with reserved ½ cup of sauce and cooking water.

9. Serve pasta immediately with fish and sauce spooned over the top.

10. Garnish with chopped dill and coarse-ground black pepper, and an optional pinch of red pepper flakes.

*Note: Bright green, sweet, crunchy sugar-snap peas make a good side dish to serve with this pasta dish. Or, try a slightly bitter, peppery Arugula and Manchego Salad dressed with a light Grapefruit and Honey Vinaigrette.

**Note: A dry Viognier or soft Loire Valley Sauvignon Blanc pair beautifully with this light, creamy, lemony-dill inflected sauce.

Adapted from: https://www.epicurious.com/recipes/food/views/capellini-with-salmon-and-lemon-dill-vodka-sauce-232148

Baked Cod with Mussels, Fennel, and Cherry Tomatoes →

This is a delicious, colorful, surprisingly easy dish to prepare. Serve it with buttered Capellini, a simple side salad, and crusty bread for a satisfying, healthy seafood meal.

Serves 4-6

Photo: c. foodblogchef 2019
Baked Cod with Mussels, Fennel, and Cherry Tomatoes

Ingredients:

• 1 pound+ Cod (or other white fish like haddock, halibut, sable, or bass)

• 1 ½ pounds mussels rinsed (Discard any that are open before you cook them.)

• 1 ½ tablespoons olive oil

• 3-4 cloves garlic minced

• lemon zest from one lemon

• ½ teaspoon kosher salt

• ¼ teaspoon cracked pepper

• 2 tablespoons fresh thyme (3/4 teaspoon dried thyme= 1 Tbs. fresh)

• ½ of a sweet onion- thinly sliced (or 1 leek white and pale green parts thinly sliced)

• pinch salt and pepper

• lemon juice

• ¼ cup clam juice

• ¼ cup dry white wine

• 1 teaspoon olive oil

• 1 fennel bulb- very thinly sliced

• 1 ½ pounds cherry, grape, or baby heirloom tomatoes (cut in half to release their juices)

Preparation:

Preheat oven to 400F

1. Cut fish into 6-8 pieces. In a medium bowl, mix oil, garlic, salt, pepper, thyme, and lemon zest and toss with the fish and set aside.

2. In a lightly oiled baking dish, place onion (or leek) slices on the bottom. Scatter sliced fennel over top.

3. Drizzle with 2 teaspoons olive oil, a healthy squeeze of lemon juice (no seeds please), wine, and clam juice; top with the tomatoes and sprinkle with a generous 3-finger pinch of salt and pepper, 1 tablespoon fresh thyme, and red pepper flakes.

4. Place in the oven for 30-35 minutes, giving a good shake, halfway through.

5. Place the fish on top, nestling among the tomatoes; place mussels alongside the fish. Drizzle any leftover marinade over the fish, mussels, and tomatoes. Place back in the oven and cook for about 12-15 minutes or until fish flakes easily with a fork and mussels have opened.

6. Remove from the oven and discard any mussels that have not opened. Taste the sauce. If it is not too tart, you can squeeze on a bit more lemon juice, scatter with thyme and serve.

7. Serve with buttered Capellini sprinkled with salt, pepper, and Parmesan. Don’t forget the crusty bread.

Adapted from: https://www.feastingathome.com/baked-haddock-with-roasted-tomato-and-fennel/