This was super good. The original recipe was adapted from Eating Well magazine. I added orange juice to the sauce, more garlic and instead of zucchini with the fish, I made asparagus. Oh and I decreased the almonds a bit.
The sauce is the star here. It’s kind of like a Spanish romesco sauce and I envision making this all summer long, it was so tasty. As a veggie dip, sauce for all kinds of grilled fish, chicken, just eating with a spoon, etc…
You can use jarred roasted red peppers, but please don’t. Really. They are so easy to do yourself, and (to me, at least) the jarred ones always taste way too vinegary. I can never even taste the red pepper. Just roast your own. Cheaper too and it’ll only take you 10-15 minutes time total. It’s totally worth it!
I marinaded my salmon just because I had some extra time and I thought it would be nice to have a little orange flavor there as I was adding orange to the sauce.
Grilled Salmon with Roasted Red Pepper Sauce
Adapted from Eating Well magazine
1/4 cup sliced almonds, toasted slightly in a dry pan over medium heat
1 red bell . . . → Read More: Grilled Salmon with Roasted Red Pepper Sauce
I love asparagus season. And speaking of, this is a great recipe for the end of April/beginning of May. The goat cheese makes an amazingly tasty sauce, no cream needed. Instead of fresh, chopped tomato, you can also use sundried tomatoes, just rinse them first if they are packed in oil or rehydrate if they are dried.
Linguine Primavera with Goat Cheese and Mint
Recipe adapted from Whole Foods Market
2 tbsp olive oil
1 orange, yellow or red bell pepper, cored and diced
1 small yellow onion, diced
2 cloves garlic, minced
12 ounces thin asparagus, cut into 1-inch pieces
12 ounces whole wheat or spinach linguine
3/4 cup fresh or frozen shelled peas
4-5 ounces herb-and-garlic flavored goat cheese, crumbled
1/3 cup finely grated Parmigiano-Reggiano
2 tomatoes, diced
1/2 cup chopped mint leaves, divided
Heat oil in a large skillet and saute onion and bell pepper until soft. Add garlic and asparagus and cook about 5 more minutes. Turn off heat.
Bring a pot of lightly salted water to a boil. While water is heating, place peas in a colander in the sink. Cook pasta to desired tenderness; before draining, reserve one cup of cooking water, set aside.
Pour remaining cooking water and pasta over . . . → Read More: Linguine Primavera with Goat Cheese and Mint