Welp, somehow the weather got confused and it’s acting a lot like Fall over here. Like the rainy part of fall, only you don’t have to worry about all the pretty leaves getting rained down out of the trees because they are, for the moment, still green. But seriously, we’re wearing hoodies around in the middle of August in northeast Georgia. Something’s wrong.
I have no problem with Fall. It’s my faaaavorite. I’m just not ready yet, okay? We’re still hoping to pick the rest of our blueberries and have an evening fishing trip in the canoe; to make something with a neighbor’s gorgeous organic peaches, and heck- I’m not even sure we got around to catching lightening bugs yet! But just incase the weather has you wanting something warm and delicious and comforting, while still hanging on to the subtleties of Summer, here’s something that hits the spot…
I mean, parmesan cream sauce? Did I have you at parmesan cream sauce? Wait. Did I tell you? There’s parmesan. cream. sauce.
I cannot take the credit for this dish. I do not take credit for its photographs or its deliciousness, but you can thank me for not letting this gem get lost somewhere in interweb oblivion.
This came from the summer of 2011 when a friend and I were blogging together over at nu-trio.com. This is Elisa’s dish. Isn’t it so restaurant chique? It’s so delicious too, and simple to prepare even with small kids underfoot.
Now, get yourself some 5-minute artisan bread going, because there’s no way you are going to serve this dish without it, and see what your local fish-monger has in the way of salmon steaks. Then, don your hoodie sweatshirt and build a fire and pretend it’s fall and you need comfort food, but remember that it’s only August and smile at how delicious salmon is in the summertime.
It’s not confusing.
recipe from Elisa Hopkins (studioetiger.com)
- 2 5-ounce salmon filets
- salt and pepper
- olive oil
- lemon juice
- balsamic glaze
- ¾ stick of butter (6 Tablespoons)
- 8 ounces heavy whipping cream
- 1 cup grated parmesan cheese
- 6 ounces linguine
- 1 bag baby spinach
- paprika for garnish
- Marinate the filets in salt, pepper, olive oil, lemon juice and balsamic glaze. Refrigerate until you are ready to cook.
- Prep ingredients for parmesan cream sauce
- Cook linguine, toss with a little olive oil, cover and set aside
- Heat an iron skillet on med-high until the pan begins to smoke. Pour a small amount of olive oil onto the skillet before you place your filets skin side down and do not touch them for about 90 seconds
- Flip the fish onto the side with the marinade and then use your spatula to peel the skin from the filet. It should peel right off. Sprinkle top side with salt, pepper and a little balsamic glaze.
- Allow it to cook for approximately 3 minutes before flipping – do not touch the fish while it cooks. Flip and cook for an additional 3 minutes. (Cooking times may vary depending on the thickness of the filet.)
- Take a paring knife to cut a small incision into the thickest part of the filet to determine whether it is cooked enough for your taste. Wrap in foil and place in warm oven until you are ready to serve.
- Wipe iron skillet with a paper towel and add spinach to seasoned pan on med-high and toss until wilted. 2-3 minutes. Leave in pan to keep warm but remove from heat.
- melt butter and cream in a sauce pan on med-high, stirring constantly
- cook at a simmer for approx. 6 – 8 minutes until visibly thicker
- add cheese and lower heat
- stir until cheese is melted
- Serve salmon filet on a bed of pasta and spinach, drizzle sauce, garnish with paprika