Salmon + Salmon: Emily’s review

First I made the ACME FARMS + KITCHEN recipe for smoked salmon pasta that Amber linked to. I followed the recipe, except since we were already on a roll with butter and cream, I also added Parmigiano-Reggiano to the sauce. It was rich and delicious and the best part was it was so quick and easy, I honestly think it took about 15 minutes start to finish. And I know since it was pasta covered in goodness, I should have just had a nice small serving with a big side of veggies, but I had a big serving and then went back for seconds! This is a recipe that will definitely make it into my rotation and would also be a good one for company.

I love Thai food and do make curry every now and then, but not often enough. Probably because I’m a Costco shopper my veggie drawers are always overflowing and because I often need to use them up we do weekly rotations of stir fry in the summer and soup in the winter months. But doing “kitchen sink” curry is also a perfect way to use veggies and this is such an awesome versatile recipe.

And remember how I mentioned we really try hard to eat fish a couple of times a week? Well it turns out curry is another perfect vessel for salmon. Instead of cooking the salmon in the curry I marinated it the day before in Trader Joe’s light coconut milk (only $0.99 a can!) and red curry paste. While my veggies (a combo from our local Farmer’s Market and what I had on hand) were simmering in the other can of coconut milk and more red curry paste, I baked the salmon in the oven at 300 degrees for 20 minutes (the secret to perfectly cooked salmon!). Then I broke it into chunks, served it over the vegetable curry with a side of Thai rice.

It was an awesome meal and the best part is it made a ton so I was set with leftovers for lunch for the next couple of days!