Salmon with Farfalle

I really love salmon, but I tend to get tired of fixing it the same way - usually marinating it with whatever I have around the house and grilling it up. I decided to mix it up a bit by pairing it with pasta and a dijon sauce. It turned out great and even my husband, who is not a fish eater, loved it!

1 pound farfalle (bow-tie) pasta
4 tablespoons unsalted butter
3 shallots, thinly sliced
1 clove garlic, minced
2 teaspoons Dijon-style mustard
1 pound salmon fillet, skin and pin bones removed, cut into bite-size pieces
1 cup fresh or frozen peas
2 teaspoons dried parsley
Salt
Freshly ground black pepper

Boil a large pot of salted water over high heat. Add the pasta and boil until al dente, about 10 minutes.

In a large skillet over medium heat, melt the butter. Add the shallots and garlic stirring, until soft - be careful not to let it brown. Add the mustard and stir to combine.

Salt and pepper the salmon. Add the salmon and cook, stirring, until it is just cooked through, being careful not to stir it too much. Add the parsley and the peas. Set aside.

Drain the pasta. Add it to the sauce and toss to coat. Serve immediately.

Sweet and Sour Shrimp in a Pineapple

I couldn't resist the pineapple I found at Costco the other day. I love fresh pineapple. It sat on my table for a few days until I could decide on something worthy of it! I love serving this dish in the pineapple; it adds such elegance and fun!

1 lb. fresh or frozen shrimp
3/4 t. crushed red pepper (divided)
2 cloves garlic, minced
1 medium onion, chopped
1 green bell pepper, chopped
2 medium tomatoes, chopped
1 whole pineapple

Sweet and Sour Sauce

6 T chicken stock (divided)
3 T ketchup
3 T dark brown sugar
3 T fresh pineapple juice
2 T rice vinegar
2 t soy sauce
1 T cornstarch

Start by combining the deveined shrimp with the garlic and half of the crushed red pepper in a bowl. Set aside to marinate.

Next combine 4 T chicken stock with the next five ingredients through soy sauce in a small bowl. Add remaining crushed red pepper. In a separate bowl, combine the remaining chicken stock with the cornstarch.

You'll need to prepare the pineapple before you start cooking. Cut the pineapple in half lengthwise. Next, cut around the perimeter of the pineapple, and then dice it still in the rind. From here it is pretty easy to scoop out the fruit. Be sure to cut the core off the flesh.


Heat a wok with a high smoke point oil - such as sesame or vegetable oil. The oil is ready when it sizzles when you put a drop of water or small piece of garlic in it. Add the shrimp and cook for 2-3 minutes until the shrimp turn pink and are cooked through. Remove from heat.

Next, stir fry the onions a few minutes until they start to become tender. Add the green peppers and cook for a few more minutes.

Add the cornstarch mixture to the sauce and quickly add to the vegetables. Allow the sauce to heat until it starts to become thick and bubbly. Add the shrimp, pineapple, and tomatoes. Gently stir together until sauce is thick and bubbly.

Serve in scooped out pineapple along side hot white rice. Enjoy!