Military Spouse Magazine

FEB 2019

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INGREDIENTS: 2 - 6 Ounce salmon filets (bones removed, scaled) - Sea salt - Olive oil DIRECTIONS: 1 Remove the salmon from packaging and wrap in paper towels to dry completely. Place aside for a few minutes while heating the pan. 2 Using a cast iron skillet, oil the pan lightly first, then place on medium heat. 3 Let the pan heat for 5 minutes. Once heated dry the salmon fillets again with a fresh paper towel (water is not a friend of crispy skinned salmon) and salt the sides with the skin lightly, coating all of it. 4 Place the fillets skin side down on the skillet and let cook without touching for 5 minutes. The salmon will release itself from the pan, it will not stick. 5 Flip the salmon to the flesh sides, and using a digital thermometer, cook until it reads 130 degrees Fahrenheit (for medium) for well-done cook until it reads 140 degrees Fahrenheit. 6 Remove from the skillet and place flesh side down on a plate to rest. It will rise a few more degrees while resting. Serve with a side of fresh lemon for squeezing. Simple Crispy Skinned Salmon (Serves 2) INGREDIENTS: 2 Pounds spaghetti 2 Egg yolks 2 ⁄3 Cup heavy cream 1 Cup freshly grated Parmesan, plus more for topping 2 Lemons, 1 zested and juiced, plus more juice, as needed with extra lemon Photos provided by Chef Patty Greco Lemony Parmesan Spaghetti (Serves 4 • Kid-Friendly Favorite For the Holiday!) DIRECTIONS: 1 Fill a large pot with water and bring to a boil. Once boiling, do as the Italians do and "salt it like the sea." Be generous with making your water salty, this adds a lot of flavor to the pasta. 2 Add dry pasta to the water and cook al dente (to the tooth) according to package directions. 3 While pasta is cooking, add the yolks, cream, lemon juice and zest, white pepper and parmesan to large bowl and whisk together. 4 When the pasta has reached its al dente point, reserve 1 cup of the pasta water before draining, then proceed with draining the noodles but do not rinse. 5 Toss the noodles back in the hot pasta pot, add the butter and coat thoroughly. Next add your egg mixture and toss vigorously being sure to coat all of the noodles. If the noodles seem dry, add a tablespoon of pasta water at a time. Add the red pepper flakes here if you're feeling sassy. 6 Taste. Does it need more lemon, salt, or pepper? Add in small increments, tasting as you go. Once it's to your liking, top with more Parmesan and all of the chopped parsley and serve immediately. >> 1 Tsp. white pepper 1 ⁄2 Tsp. red pepper flakes (optional) 4 Tbsp. (1/2 stick) salted butter 3 Tbsp. freshly chopped parsley leaves - Sea salt to taste This recipe is also great when shrimp, chicken, or mushrooms are added, serve with a side salad and your meal is ready to go. FEBRUARY 2019 / MILITARYSPOUSE.COM 11

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