Rocket pesto pasta with salmon


Nothing uplifts me more than cooking. I spent Women’s day blowing my nose till rawness and working on my thesis instead of treating myself, so I decided to take a break and cook something special for Ty and I. Yesterday I received a delivery of Julie’s delicious fish, which motivated me to surf my favorite blog Pink Parsley for a salmon recipe.

I found a recipe for salmon pesto pasta, which was a perfect match for my latest Pesto princess addiction and the fresh Norwegian salmon in my fridge. I used the recipe as a guideline and added my own personal touch, which is my favorite part of cooking from recipes and also helps me experiment and grow as a cook.

Luckily, Ty came home with lots of medicine for me, so that by the time dinner was ready, my sinuses had clear and I could taste the flavors, which were light, fresh, and delicious. Unfortunately, my sinuses are clogging up again as I type, so I will have to unclog them tomorrow night before dinner.

Pesto pasta with salmon (serves 2 + leftovers)

Pesto pasta with salmonPesto pasta with salmonIngredients

  • 300g salmon
  • 1 lemon
  • olive oil
  • 1 chopped onion
  • about 2 cups cubed large cherry tomatoes
  • about 300g pasta
  • about 1/2 cup rocket pesto
  • a handful of fresh rocket
  • salt & pepper

Directions

  1. saute onions in oil on medium to low heat
  2. move the oven rack to the upper-middle rung and turn on the broiler
  3. place the salmon on a baking sheet covered with tinfoil
  4. rub olive oil on the fish, and season it with freshly squeezed lemon, salt, and cracked pepper
  5. broil the fish for 10-12 minutes until it begins to brown slightly around the edges
  6. while the fish is cooking, cook the pasta
  7. when the pasta is nearly done, add the tomatoes to the sauteeing onions and gently cook until warm and slightly softened
  8. strain the pasta, put it back in the pot, and mix in the onions, tomatoes, and pesto
  9. when the fish is done, remove it from the oven and flake it into bite sized pieces
  10. gently mix the salmon into the pasta
  11. serve with a garnish of fresh rocket on top

Cheesy savory breakfast potatoes with eggs


My favorite meal of the day is breakfast, which is synonymous for eggs, either in a fry up full of veggies or simply sunny side up, sometimes with cheese, sometimes with beans if I’m craving a taste of England, but always served with some sort of carb.  A true breakfast, in my sense of the word, only happens during the weekend, because I am too lazy and too rushed in the morning to even contemplate cooking breakfast during the week.

The other day I decided to wake my Ty up with breakfast in bed with a fried egg sunny side up served with cheesy savory breakfast potatoes.

Ingredients (serves 2)

  • 2 tbl oil
  • 1 chopped onion (or a few stalks of spring onions)
  • 1 heaped tsp garlic
  • 2 potatoes
  • 2 tsp paprika
  • 1 tsp chili flakes
  • 1/2 tsp chili powder
  • 1/2 cup cheese of your liking
  • 4 eggs
  • fresh rocket
  • salt & pepper

Directions

  1. In a pan, add 2 tbl oil and sautee the garlic and onions until soft and lightly browned
  2. While the garlic and onions are cooking, thinly slice up the potatoes, put them in a bowl, add a drop of water, and microwave for 2 minutes until parcooked
  3. Once the garlic and onions are cooked, add the potatoes to the pan and toss with salt, pepper, paprika, and chili flakes, cover, and let cook on low heat for about 5 minutes
  4. Transfer the potatoes to an oven friendly baking dish, generously sprinkle with grated cheese, and grill in the oven on high until the cheese is fully melted, bubbly, and starting to brown a bit
  5. while the cheese is melting, in the pan you used to cook your potatoes, cook your eggs any way your heart desires with some salt and pepper
  6. when the eggs are finished cooking, pull out the potatoes and serve together with a garnish of rocket