Rosemary Salmon with Spinach Fettuccine in Lemon Crab Sauce

Hubby's Love for Seafood and Tight Weekday evenings always drag me to cook Fish Dinners.

Healthy, Tasty, Quick fix, Happy Husband ! BINGO 

I always love to make some Light and Tasty sides with the Seafood, to make it filling and an appetizing meal!

Fresh Basil in The Patio and  Spinach Garlic Fettuccine (From the Farmer's Market) had set the theme to Italian, even before Fish was bought! Enjoy the recipe.

This recipe Serves 2-3.

Total Cooking Time 20 mins.

Ingredients:

Fish Entrée

Salmon Fillet

Fresh Rosemary

Minced Garlic (2 Cloves)

Salt Pepper 

Lemon Juice

Pasta

Spinach Garlic Fettuccine (You can use any Regular/Whole Grain Linguine/Fettuccine)

Lemon (1 Small)

Lemon Zest (1/2 Spoon)

Minced Garlic (2 Cloves)

Finely Chopped Fresh Basil (1/2 Cup)

Parmesan Cheese (1/2 Cup)

Red Bell Pepper - Finely chopped - 1 Small

Onion  - Finely Chopped - 1/2

Diced Crab ( Can use Baby Shrimp/Any White Fish)

Olive Oil

Salt

Black Pepper (Freshly Ground Preferred)

Procedure:

Rosemary Salmon:

1. Marinate Fish Fillet in lemon juice. Sprinkle pinch of Salt and Black pepper on Both Sides. Spread Chopped Rosemary and Garlic on both the sides. Let it sit for 6-8 mins.

2. On a heated Non-Stick skillet, add few drops of Olive Oil and Pan-sear salmon on both sides for 2-3 mins, until Cooked (Peach Color).

3. Rosemary Salmon is ready to serve.

Lemon Crab Sauce:

1. To a Large Pot of Boiling Water. Add 1 spoon of Olive Oil, Salt (1/2 Spoon) and Pasta.

2. Boil Pasta on High until Al-dente (Nearly 6-8 mins). Drain and Keep Aside.

3. Add Olive Oil to heated sauce pan, add Minced garlic. Cook for a minute on low. Add diced onions, diced crab, diced red bell pepper. Cook for couple of minutes until crab is cooked.

4. Add Lemon Juice, Lemon Zest, Chopped Basil, Parmesan Cheese, Salt and Black Pepper.

5. Add 1/2 cup of Pasta Stock into the sauce and cook for 1-2 mins on High.

6. Lightly Toss the boiled Pasta/Fettuccine into the sauce.

Serve Salmon Fillet with Spinach fettuccine in Lemon Crab Sauce.

Delicious Weekday Dinner is Ready :)

Minestrone Soup

Developed the taste for this wonderful soup from Olive garden and tried until got the right taste.
On snowy cold nights, my heart pounds for warm and comfort food. This comes as a healthy and filling option on weekday nights. My Hubby seems to love it.  It is easy, all you do is pop vegetables, cook them in broth and season them.
I always cook this soup in big quantities and use it over the week for lunches.

This recipe serves 4-5.

Ingredients:
Olive Oil - 1/2 Tbsp
1 Small Onion - Diced
1 Jalapeño - Sliced
3-4 Celery - Diced
4-5 Garlic Cloves - Finely Chopped

1 Can Stewed Tomatoes  (14 oz) 

1 Can Red Kidney Beans (14 oz)

Chopped Vegetables - Carrots, Zucchini, Green Beans, Broccoli

1 Cup Boiled Pasta (Penne/Macaroni/Small Shaped)

1 Ltr Chicken/Veg Broth

Fresh Parsley Leaves
Shaved Parmesan Cheese (Optional)

Seasonings:

Salt

Crushed Black Pepper

Crushed Red Pepper

Italian Seasoning - Blend of Oregano, Parsley, Thyme and etc.

Procedure:

1. To a heated Dutch Oven/Big Pot add Olive Oil, Garlic, Onions, Celery. Saute fry for 2-4 mins till onions looks translucent.  Add carrots and zucchini to the pot, saute for few minutes on a low flame.

2. Add Stewed Tomatoes, Broth and rest of the vegetables. Season with black pepper, and cover the pot. Cook on medium flame for 30 mins. Add Italian Seasonings and crushed Red pepper.

3. Add the Pasta to the pot. Add salt to taste. (Remember, some broths have salt already).

    Cook for another 20 mins on low flame. (So, Pasta is not broken).

Garnish with Parmesan Cheese and Parsley Leaves.

Serve with Toasted Italian Bread.