Spring Forward: Delicious & Delectable Recipes
Glazed Salmon with Spring Vegetables
1/4 cup brown sugar
1/4 cup soy sauce
2 teaspoons rice wine vinegar
2 (6 ounce) salmon fillets
1 teaspoon olive oil
1 teaspoon sesame oil
1 tablespoon sesame seeds
8 ounces asparagus, trimmed and cut
1-2 cups broccoli florets
1/2 cup english peas
salt and pepper
freshly squeezed lemon juice
grape tomatoes and radishes, halved (optional)
For the salmon: Combine brown sugar, soy sauce, and vinegar. Brush half of the mixture over salmon, and let sit 10 to 15 minutes.
Heat oils in a large nonstick skillet over medium-high heat. Sauté salmon 3-4 minutes, flip, then brush with remaining soy mixture. Cook 3 minutes or until desired doneness. Sprinkle with sesame seeds and serve over vegetables.
For the vegetables: Bring a 2 quart saucepan of salted water to a boil. Cook asparagus 30 to 60 seconds or until crisp-tender; lift out with a slotted spoon, rinse with cold water, and set aside. Using the same boiling water, repeat this step with the broccoli, but cook for 2-3 minutes, until crisp-tender. Then cook peas in boiling water until just cooked, about 1 minute. Drain in a colander, rinse with cold water, and add to asparagus and broccoli. Toss vegetables with salt, pepper and fresh lemon juice then serve with finished salmon.
spaghetti al carbonara
16 ounces dry spaghetti
2 tablespoons olive oil
4 ounces pancetta, cubed
3 garlic cloves, finely chopped
2 large eggs
1 cup grated Parmesan cheese, plus more for serving
Freshly ground black pepper
Fresh basil or parsley for garnish
Prepare the sauce while the pasta cooks so the spaghetti will be hot when the sauce is finished; it is important that the pasta is hot when adding the egg mixture, so the heat of the pasta cooks the raw eggs.
Bring a large pot of salted water to a boil, add pasta and cook for 8 to 10 minutes or until al dente. Drain well, reserving a 1/2 cup of the starchy water to use in the sauce if desired.
Meanwhile, heat the olive oil in a deep skillet on medium heat. Add pancetta and sauté for about 3 minutes, until crisp and the fat is rendered. Toss the garlic in and sauté for about 1 minute to soften.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the pancetta fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to be sure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches preferred consistency. Season with freshly ground black pepper and taste for salt. Garnish with more Parmesan, basil, or chopped parsley.