Simple Broiled Salmon, Brie Cream Linguine,
and steamed vegetables
I have taught me husband well and he, too, is a great appreciator of the "manager's specials" at the grocery store. When he was shopping for my Mother's Day dinner he found the brie at $3.49 a wedge and bought two. We still had the second wedge a few days later when I was reading a blog post by Cooking with Caitlin, and was intrigued by her Brie Cream Pasta. Perfect! I now knew just what to do with the brie (besides just eating it, which would have been okay too :). I did not have the asparagus she used in her recipe, but I did have two bags of prepared broccoli, cauliflower, and carrots, also manager's specials at 79 cents each (actually only 29 cents each after my coupons :). I would have been fine to eat just the pasta and veg, but Ben likes a piece of protein with his dinner, so I went scrounging through the freezer. What did I find but yet another manager's special, a thick 12oz piece of beautiful salmon that I had snapped up for $2.99. Chris had a leftover grilled portabella mushroom because the silly boy won't eat salmon...unless it's in expensive sushi that is, than he'll make a pig of himself. We squeezed fresh lemon all over everything on the plate which really made it, and there was enough pasta and veg leftover for lunch the next day.
I have taught me husband well and he, too, is a great appreciator of the "manager's specials" at the grocery store. When he was shopping for my Mother's Day dinner he found the brie at $3.49 a wedge and bought two. We still had the second wedge a few days later when I was reading a blog post by Cooking with Caitlin, and was intrigued by her Brie Cream Pasta. Perfect! I now knew just what to do with the brie (besides just eating it, which would have been okay too :). I did not have the asparagus she used in her recipe, but I did have two bags of prepared broccoli, cauliflower, and carrots, also manager's specials at 79 cents each (actually only 29 cents each after my coupons :). I would have been fine to eat just the pasta and veg, but Ben likes a piece of protein with his dinner, so I went scrounging through the freezer. What did I find but yet another manager's special, a thick 12oz piece of beautiful salmon that I had snapped up for $2.99. Chris had a leftover grilled portabella mushroom because the silly boy won't eat salmon...unless it's in expensive sushi that is, than he'll make a pig of himself. We squeezed fresh lemon all over everything on the plate which really made it, and there was enough pasta and veg leftover for lunch the next day.Brie Cream Pasta
adapted from Cooking with Caitlin1 lb pasta (spaghetti, linguine, or fettuccini), I used 13.25oz of whole grain linguine
1 wedge of Brie, rind removed
1 cup 2% milk
fresh lemon wedges
salt and lots of fresh ground black pepper
Cooke the pasta in salted water until a minute or two shy of al dente; drain and leave in the strainer. While the pasta is cooking, remove the rind from the Brie and cut into small cubes. Return the pan to medium heat and warm the milk and brie until the cheese is soft; whisk until smooth and season with salt and fresh ground black pepper. Add the pasta back to the pan and stir for a minute or three, or until al dente and the sauce is absorbed and coating the pasta. Serve with fresh lemon wedges- this is a must.
Simple Broiled Salmon
This technique works with any choice of seasonings, you can even brush the salmon with a salad dressing of choice. Just make sure there is at least a small amount of oil in whatever you decide to use. We are not fans of the skin, so by placing the fillets on unoiled foil we are able to use a spatula to lift the cooked fillet and leave the skin behind. Added bonus is easy cleanup.
Salmon fillet(s)olive oil
seasonings of choice
Preheat the broiler and line a broiler safe pan with foil. Place the salmon on the foil, oil lightly, and season as desired. Broil 4 to 6 inches from the broiler. Thinner pieces will be done in 6 minutes or so, but a thick piece such as this, you may want to finish in a 350 oven for another few minutes.
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