Salmon and Noodles. It’s Friday!

Friday, March 19, 2021.

Tradition was, in my folk’s house, fish and noodles on Friday. My mom usually fried perch (Crisco) and on occasion, her great home made noodles (fried in butter).
These days, we try to be a little more gentle on our arteries, so here’s my variation on that great Friday Fish Dish.

This recipe makes two dinners.

Ingredients:
A huge chunk of salmon – about 3/4 of a pound.
For sautéing the fish:
Chicken broth, garlic powder, chives, olive oil and yes, a little butter. And about 1/2 tsp. of Apple Cider Vinegar.
Veggies:
1 orange bell pepper, cut into large slices.
1 clove of garlic, sliced (don’t watch Goodfellas and slice it with a razor blade, a pairing knife will do fine).
Zucchini – use as much as you want. I cut 2-3″ off a whole piece and made large sticks, almost wedges.
Mushrooms
Onion optional. I’d slice up half of one, but can’t eat them.
A few stalks of asparagus – cut off the woody stems.
Pasta – I had gluten-free tubes on hand. I don’t use too much pasta – much as I love it the carb content is way up there.

OK – let’s go!
Start by boiling the pasta. Salt the H20 and add a few drops of olive oil. The noodles won’t stick to the pot or each other.
Add the asparagus.

Cook the salmon, face down, in the chicken broth, garlic powder, butter, olive oil and chives. Not too much liquid, this is closer to a sauté than a poaching. When the salmon is looking good, add the bell pepper, mushrooms and zucchini.

When the salmon is done on one side (still juicy but cooked), peel the skin off with a fork, flip it over and cook it a little more. Then take it out of the pan and set it aside to rest. Slice up more garlic, add more olive oil or butter to the pan and cook up two egg whites. I seasoned the egg whites with dill and marjoram. The eggs add protein and flavor the dish. Leave the veggies in.
Before it’s done, add the cooked pasta and asparagus.

Place the veggies in a serving dish, then go back and brown the salmon just a little.

I added Goya green olives and artichokes to the plate as I do to all my dinners. Sprinkle with parmesan. White wine or light beer.