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Keeping It Simple #3 / Grilled Salmon


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Our favorite meal (because it is restaurant worthy and really simple) is grilled Salmon and Fettuccine Alfredo with a Caesar Salad...

Found a copycat recipe for Alfredo Sauce like Olive Garden : its easy to make so we just cut the ingredients in half for just the two of us (full amounts are shown for recipe)

1 stick of butter / 3-4 cloves of garlic (minced fine) / 2 cups of heavy cream / dash of black pepper and salt / 1.5 - 2 cups finely grated fresh Parmesan cheese / 12 oz or so box of Fettuccine or other favorite pasta

Melt butter gently in sauce pan over medium to low heat / Add garlic, cream, salt & pepper / bring to gentle simmer (not boil) / Add cheese and continue to simmer and stir for 8-10 minutes. Do not bring to hard boil as the cheese and cream will separate. Last night I used a Trader Joe's pasta that was really good...

The Salmon was drizzled with Butter, Lemon, Dill, and Dizzy Pig "Raging River" rub. This fish had skin-on (which I prefer for grilling). Placed fish on folded foil tray and cooked direct at 400 for 15-18 minutes.

George was anxiously awaiting leftovers...

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He knows what's good! 

 

On a side note; my wife enjoys Alfredo but it often doesn't get eaten right away as I make it before I head out for work and dinner is had later. As a result, the butter often separates from the sauce and it's difficult to reincorporate. I started using an egg yolk as an emulsifier to keep everything bound, simply temper an egg into the mix as you add the cold cream into the hot butter. The egg yolk will keep everything in suspension and the leftovers will not be an oily, separated, mess the next day. 

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