We love Shrimp Scampi and we adore Pan-seared Salmon. So why not combine the methods for Salmon Shrimp Scampi?

This really is a simple, fresh and easy dinner for those of us who love these two seafood favorites. Lots of garlic, wine, and butter…what could be better?

Of course, you can serve this over a pasta like linguine, but I had some leftover Mac and Cheese that I rejuvenated with a fresh-made cheese sauce.

Don’t forget the garlic bread (we used ciabatta) to sop up all that buttery wine and garlic sauce!

This recipe was shared by Loretta and I. My suggestion is to double it for hearty eaters.


  • 2 garlic cloves, 1 thin sliced, 1 minced
  • Kosher salt
  • 4-6 large shrimp, peeled and deveined
  • One 8 ounce salmon filet (ours was skinless)
  • Pinch of red pepper flakes
  • 2 tbsp fresh lemon juice
  • 1/4 cup white wine (I used chardonnay)
  • Unsalted butter, cold
  • 1 tbsp fresh chopped parsley
  • 2 tbsp grated parmesan cheese


  • Mix together the minced garlic, 1/4 tsp salt, and 2 tbsp olive oil. Place this in a flat bowl that can hold the salmon and the shrimp. Toss the salmon and shrimp to coat and place in the refrigerator for 1 hour.
  • Heat 1 tbsp of olive oil and 1 tbsp of butter in a medium skillet over medium-low heat. Add the salmon and cook until golden brown on both sides and the internal temperature is 135 degrees. Remove from skillet and keep warm.
  • Drain all the oil from the skillet, wipe it out, and place over medium heat. Add 1 tbsp of olive oil and 1 tbsp butter and saute the shrimp about 1 minute per side. Remove the shrimp to a small plate.
  • Add the sliced garlic and red pepper flakes to the skillet and cook about 30 seconds stirring. Add 1/2 cup white wine to the skillet and turn up the heat. Bring to a simmer and let reduce by about half. Turn down the heat and add 3 tbsp of cold butter pats. Using a whisk, stir the wine and butter as it melts and emulsifies. Add more butter and stir in. Season with salt and pepper.
  • Add the shrimp and the salmon back to the pan and baste with the wine and butter sauce for about 2 minutes.
  • To serve, plate the salmon and shrimp on the plate. Drizzle some of the pan sauce over the salmon and the shrimp. Garnish with chopped parsley and grated parmesan. Serve with a fresh lemon wedge.


I haven’t been to Japan for quite a while, so I have no recent first hand knowledge…but, supposedly, the most popular Egg Salad Sandwich in Japan can be found at 7-11! But, they sell them everywhere.

Typically, it is made with a Japanese milk bread called “shokupan”. It wasn’t available in my area, so I used a soft, thick-sliced artisan wheat bread. I did, however, use Kewpie Japanese mayonnaise that, in my opinion, is the best mayo you can find. A bit pricey, but it’s worth it.

Of course, an egg salad sandwich starts with hardboiled eggs, and therein lies the first critical challenge: cooking the eggs properly. I’ve included my method for cooking good hardboiled eggs below. Whichever method you choose, they must not be overcooked “Easter eggs”.


  • 4-5 eggs
  • 1 tbsp chopped chives
  • 4 tbsp Kewpie mayonnaise
  • 1/2 tsp apple cider vinegar
  • 1 tsp yellow mustard
  • 1/4 tsp sugar
  • 1/8 tsp garlic powder
  • 1/8 tsp Kosher salt
  • 1/8 tsp black pepper
  • 4 slices Japanese milk bread or small artisan white bread
  • Dijon mustard


  • Place the eggs in a saucepan of cold water and bring to a rolling boil. After 4 1/2 minutes after the water boils, remove one of the eggs and place in a bowl of ice water. After 1 minute longer remove the remainder of the eggs and place in the ice water. The first egg should be a little creamier inside, it will be the one you slice for the middle of the sandwich. Peel the eggs. Chop 3 of the eggs about 1/4 inch and place in a mixing bowl. Season lightly with salt and pepper.
  • For the dressing, mix together the chives, mayonnaise, mustard, apple cider vinegar, sugar, garlic powder, salt, and pepper, reserve 1 tbsp of the dressing to spread on the bread.
  • Place 3 tbsp of the dressing in the bowl with eggs and fold together, mix gently, don’t mush it together.
  • To build the sandwich, spread a little Dijon on the top slice of bread. Spread 1/2 tbsp of the dressing on the bottom slice. Spoon on half the egg salad.
  • Slice the first egg in half lengthwise and place half on the bottom slice on the egg salad. Place the top slice. With a bread knife, slice off the end crusts then slice the sandwich in half through the egg as in the photo. Repeat with the remaining bread slices.



Those are some of the key points for making French Toast successfully.

One of the biggest miscues is not making the right egg and milk mixture…it should be a “custard”. Eggs, milk (or half and half), and sugar…that’s a custard mix. When you bake that, it becomes a baked custard. The ratio of milk to eggs is a little different for French Toast, but its basically the same.

Pass on the sourdough! It just doesn’t make the best French Toast. Sweet French bread yes…or country white or brioche or challah. And, it needs to be slightly stale. You can force this (like I did) by placing the bread in the oven for about 3 minutes at 350 degrees. Also, the bread should be thick sliced, at least 3/4 inch thick. Leaving the bread out on the counter just before bed overnight also does the trick.

Soak the bread in the custard mixture for at least 1 minute per side. Most people tend to quickly dip their French Toast and it doesn’t let the custard soak in at all. Use a spatula to transfer the soaked bread to the skillet.

Be patient when you cook it. Monitor the heat so each side gets golden brown while the inside, soaked with custard, gets cooked. Use a medium-low heat and use unsalted butter in the pan.

I know this all sounds like a lot to worry about just for French Toast, but, really, it is quite simple and basic. Plus, what a great way to utilize older bread that is beyond sandwich consistency.


  • 2-4 slices of Texas toast, challah, or brioche sliced at least 3/4 inch thick
  • 2 large eggs
  • 1/2 cup half and half or whole milk
  • 2 tbsp sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • Pinch of Kosher salt
  • Unsalted butter
  • Powdered sugar
  • Real maple syrup


  • If the bread is very fresh, leave it out on the counter overnight, or, place in a 350 degree oven for about 3 minutes.
  • In a bowl, beat together the eggs, half and half, sugar, cinnamon, vanilla, and salt. Place this mixture in a baking dish large enough to hold at least 2 slices of the bread. Place the bread in the baking dish and let it soak for at least 1 minute on each side.
  • Heat a large skillet over medium-low heat and add about 1 tbsp of butter and let it melt. Carefully lift the bread out of the custard with a spatula and place in the skillet. Do not use a fork as it will tear the bread apart if it is soaked properly. Let the bread cook until golden brown on one side, then turn over with a spatula and cook the other side. The inside of the bread should not be wet when done. Check with toothpick if need be.
  • Place the French toast in the 300 degree oven on a sheet pan to keep warm if cooking more than 2 slices.
  • Sprinkle with powdered sugar, slather on some melted butter and warm maple syrup and enjoy.


Yup, a Bacon Lettuce Fried Green Tomato Sandwich!

Arguably, the B.L.T. is the world’s greatest sandwich, at least I think so. And, Fried Green Tomatoes…well, need I say more? The only self indulgence here is the fresh-made Garlic Basil Aioli. You can skip the mayonnaise emulsification routine and just add garlic and basil to mayonnaise…but what fun is that?

Chef’s note: One of the keys to making flavorful Fried Green Tomatoes is properly seasoning the cornmeal, in this recipe, with plenty of paprika, granulated garlic, onion powder, and salt. The egg dip gets Frank’s hot sauce. And, I only griddled the inside of the sourdough bread.


  • Garlic Basil Aioli (recipe below)
  • 2-3 green tomatoes, sliced 1/4 inch
  • Kosher salt and black pepper
  • 1/2 cup flour
  • 1 cup finely ground cornmeal
  • 1/4 tsp paprika
  • 1/4 tsp granulated garlic
  • 1/4 tsp onion powder
  • Pinch of cayenne
  • 1/2 cup buttermilk
  • 2 tbsp Frank’s hot sauce
  • 1 egg
  • Canola oil for frying
  • 4 slices bacon, cooked crisp
  • Shredded lettuce
  • Sliced sourdough bread

For the aioli:

  • 1 egg
  • 1/2 tsp lemon juice
  • 1/2 tsp Dijon
  • 1/4 tsp white wine vinegar
  • 1/4 tsp Kosher salt
  • Fresh cracked black pepper
  • 1/2 cup avocado, olive, or canola oil
  • 1 garlic clove, minced
  • 2 tbsp fresh chopped basil


  • Place the egg, lemon juice, Dijon, vinegar, black pepper, and salt in a small food processor or immersion blender cup. Process on Low for 30 seconds then start drizzling in the oil. Run for about 40 seconds until it reaches mayonnaise consistency. Add the garlic and basil and run another 20 seconds. Taste and reseason if necessary. Remove to a small covered container and refrigerate until ready to use.
  • Place a wire rack over a sheet pan.
  • For the tomatoes, set up 3 flat bowls for the breading. First, the flour seasoned with salt and pepper, then the beaten egg, buttermilk, and Frank’s hot sauce, then the seasoned cornmeal.
  • Heat about 1/2 inch of canola oil in a medium skillet over medium heat to 350 degrees. Lower the heat and fry the breaded tomatoes until golden brown on both sides, about 1-2 minutes per side. Season lightly with salt. Place fried tomatoes on a paper towel lined plate.
  • Butter one side of each slice of sourdough. On a flat griddle, grill the bread until golden brown on one side, place bread on a cutting board browned side up.
  • Slather on some aioli on all slices. On the bottom slice, pile some shredded lettuce, then the cooked bacon, then the fried green tomatoes, then the top slice. Slice and serve immediately.


These meatballs are tender and light, not dense. The marinara sauce is fresh-made with fresh tomatoes. The poblano polenta is creamy and cheesy with Pepper Jack cheese. A winning combination that deserves your consideration.

Of course, you can use your own marinara or a jarred sauce, but don’t if you have the time. It only takes a few minutes to get going and 30 minutes to cook.


For the meatballs:

  • 1/2 pound lean ground beef
  • 1/4 ground sausage (I used Jimmy Dean)
  • 1/2 cup whole-milk ricotta
  • 1/4 cup grated parmesan
  • 1/4 cup panko crumbs
  • 1 tbsp chopped parsley
  • 1/2 tsp granulated garlic
  • 1 egg
  • 1/2 cup finely chopped onion
  • Kosher salt and black pepper
  • Olive oil

For the marinara:

  • 2 tbsp olive oil
  • 1/2 cup diced onion
  • 1 garlic clove, thin sliced
  • 2 tbsp tomato paste
  • 3 medium, ripe tomatoes, cored and chopped or 1-14 ounce can of diced tomatoes
  • 1/4 cup white wine
  • 1/2 tsp dried oregano
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp sugar
  • 2 tbsp grated parmesan
  • 1 tbsp unsalted butter
  • 1/2 tsp chicken base

For the polenta:

  • 1/4 cup minced poblano chile
  • 1 tsp garlic, minced
  • 2 cups chicken stock
  • 2 cups whole milk + more for later
  • 1/4 tsp Kosher salt
  • 2 tbsp unsalted butter
  • 1 cup shredded Pepper Jack cheese

For serving:

  • 3 ounces shredded mozzarella
  • 1/4 cup grated parmesan
  • Chopped chives
  • Chopped parsley


  • In a large bowl, add the ground beef, ground sausage, ricotta, grated parmesan, panko crumbs, granulated garlic, egg, parsley, 1/2 tsp Kosher salt, and 1/4 tsp black pepper. Mix all ingredients well and form into four 4-ounce meatballs. Cover and place in the refrigerator for at least 1 hour.
  • Place a small saucepan over medium low heat and add 2 tbsp olive oil. Add the onion and garlic and cook, stirring, for about 7 minutes until the onions and garlic are soft and translucent. Season with salt and pepper. Add the tomato paste, tomatoes, oregano, chicken base, and white wine. Bring to a simmer over low heat, cover, and simmer for 30 minutes. Add the sugar, parmesan, and blend with am immersion blender. Taste and reseason if necessary.
  • To a medium saucepan, add the milk, the stock, salt, and minced poblano. Bring to a simmer, turn off heat, cover, and let sit for 20 minutes. Bring back to a simmer and slowly add the polenta until it is all gone, stirring for 5 minutes. Turn off heat, cover, and let sit for 20 minutes, stirring occasionally. When ready to serve, add the Jack cheese, the butter, and as much milk as needed to make it cream, about another 1/5 cup. Stir until all the cheese has melted and the polenta is creamy. Taste and reseason if necessary. Keep warm.
  • Preheat the oven to 375 degrees.
  • For the meatballs, heat a medium oven-proof skillet over medium heat and add 1 tbsp olive oil. When the oil is hot, add the meatballs, 2 at a time and brown on all sides. Remove to a plate when two are done and cook the remaining two. Drain the skillet of all the oil. Let the skillet cool slightly then add the marinara sauce to the skillet then add the meatballs. Baste the meatballs with the sauce then place in the oven until the internal temperature of the meatballs reaches 165 degrees.
  • Place 1 tbsp of shredded mozzarella on the meatballs the last 1 minute of cooking.
  • To serve, ladle some polenta on a plate or flat bowl. Place a meatball on the polenta with more sauce. Add some grated parmesan to the meatball. Sprinkle with chopped parsley. Garnish the polenta with chopped chives.


Having made Pot Roast dozens of times, I thought I would change it up just a bit.

First, I have always braised chuck roast for several hours, usually in a stock and wine liquid with vegetables. For this one, I decided to, #1, use my new Instapot…and, #2, I threw in some chopped poblano chile and a couple southwestern spices. It reduced normal cooking time from 3 hours to about 1 hour, and, didn’t have to heat up the stove or the oven. The little red potatoes went in after 55 minutes and took another 15 to cook. Putting potatoes in a pressure cooker, or braising pot for that matter, for the whole cook time gives you mushy potatoes. They came out just right.

One of the other things I do when I “braise” is doing it the day before I plan to serve it. Pot Roast is always twice as good the next day, so why not just plan it that way?

When the initial cooking has finished, I fish out the chuck, potatoes and carrots and strain the liquid, discarding the braising vegetables. The next day, when ready to serve, I heat up the liquid and meat in a saucepan and let the liquid reduce a bit. Remove the roast and vegetables and finish the sauce with a little cold butter pats to make it velvety smooth. The Pot Roast is buttery tender and the sauce is incredible!


  • One 2-pound chuck roast, trimmed of excess fat
  • Kosher salt and black pepper
  • 1 tbsp olive oil
  • 2 celery stalks, rough chop
  • 1/2 onion, quartered
  • 1 large carrot, rough chop
  • 2 garlic cloves, peeled, smashed
  • 1/2 medium poblano chile, seeded and rough chopped
  • 1/2 tsp cumin
  • 1 tsp chile powder
  • 2 tbsp tomato paste
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup chicken stock
  • 1/2 cup beef stock
  • 1/2 cup red wine
  • 8 small red potatoes
  • 2 tbsp cold unsalted butter
  • Chopped parsley


  • Heat the Instapot pot on SAUTE and 1 tbsp olive oil. Season the chuck roast with salt and pepper. When the oil is hot, add the meat and brown thoroughly on both sides. Remove to a plate. Add the celery, onion, carrots, garlic, and poblano to the pot and saute, stirring, for about 7 minutes. Add the tomato paste and stir in for 2 minutes.
  • Add the wine to the pot and bring to a simmer, scraping the bottom with a wooden spoon. Add the stocks, herbs, and bay leaf and seal the Instapot. Pressure cook for 55 minutes.
  • When done, release the steam manually. Then add the red potatoes, reseal, and cook for another 15 minutes. Let the steam release naturally.
  • When complete, remove the potatoes and the meat to a plate. Strain the liquid to a saucepan and reserve the carrots. Discard the vegetables.
  • Place the meat, potatoes, and carrots in the saucepan with the liquid and place overnight in the refrigerator uncovered.
  • The next day, scrap off any fat from the surface of the liquid. Place saucepan over medium heat and bring to a simmer. Allow to cook, uncovered, until the liquid reduces by about half. Remove the meat, potatoes, and carrots to a large bowl for serving. Add 2 tbsp of cold butter to the liquid and stir in until melted and emulsified.
  • Plate some Pot Roast, potatoes, and carrots then spoon over some of the reduced sauce. Season with fresh cracked black pepper and garnish with chopped parsley.


There are a million recipes for shortcake. This is just the one that works well for me. It’s not really an Angel Food, but close. The cake comes out relatively dense, but that’s the way we like it. Buy the little, round sponge cake things if you don’t want to bake, I do that half the time…you know, the Twinkie sponge cake?

Be aware that the cooking times on this cake, depending on your oven and baking dish, can vary wildly. So, start checking with a toothpick at 30 minutes. And, it should finish golden brown on top.

The strawberries are simply macerated with a little sugar and lemon juice for at least 1 hour. If I had Cool Whip, I would have used that, but…since I didn’t, we broke out a little food processor that did the trick. A cup of cream, some sugar vanilla, and lemon zest works well.


For the shortcake:

  • 2/3 cup unsalted butter
  • 1/4 cup (1/2 stick) softened butter
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp Kosher salt
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 cup whole milk
  • 1/2 cup cream

For the strawberries:

  • 1 lb fresh strawberries, cored, 1/4 inch slice
  • 3 tbsp sugar
  • 1 tbsp lemon juice

For the whipped cream:

  • 1 1/2 cups cream
  • 3 tbsp sugar
  • 1 1/2 tsp vanilla extract
  • 1 tsp lemon zest


  • Slice the strawberries and place in a medium bowl with the sugar and the lemon juice. Mix well, place in the refrigerator for at least 1 hour.
  • Preheat the oven to 375 degrees.
  • In the bowl of a stand mixer, place the sugar and the softened butter. With the paddle, mix on a medium setting for abut 3 minutes. Add the egg and vanilla and continue to mix for another 3 minutes.
  • In a separate bowl, mix the flour, salt, and baking powder.
  • With the mixer running on low, add 1/2 cup of flour mixture, then 1/2 cup cream, then 1/2 cup flour mixture, then 1/2 cup milk, then the rest of the flour mixture. Let it mix for about 3 minutes.
  • Butter a 9×9 baking dish. Place the batter in the bowl and smooth the top. Bake for about 30 minutes then start checking with a toothpick. Bake until the toothpick comes out clean and the top of the cake is golden brown.
  • Remove from oven and let cool on a rack for 30 minutes.
  • Place the stand mixer bowl in the freezer for 10 minutes. Remove from freezer and add the cream, sugar, and lemon zest. Wish the whip attached, whip the cream to a desired consistency. Look for soft peaks. Place in the refrigerator until ready to use.
  • Cut the cake into 9 equal portions. To serve, slice each portion across the middle then layer with whipped cream and strawberries as desired.


I pan seared my little 10-ounce Filet Mignon then finished the cooking in a 425 degree oven.

Previously, I made a Black Peppercorn Shallot Cognac sauce. When the filet came out, I deglazed the pan with the sauce. So simple and quick yet so elegant.

Of course, Steak au Poivre can be made with other cuts, but traditionally, it’s a Filet Mignon.


  • 2 tbsp unsalted butter
  • 1/4 cup sliced shallots
  • 1 tsp black peppercorns, crushed
  • 1 cup low-sodium chicken stock
  • 1 cup cream
  • 1/4 cup brandy or Cognac
  • One 10-ounce Filet Mignon, fat trimmed, tied
  • Avocado oil or canola oil
  • 1 tsp Dijon
  • 1 tsp tomato paste
  • Chopped chives
  • Chopped parsley


  • Bring the filet to room temperature. Trim any excess fat. Tie some butcher’s twine around the filet so it holds its shape. Season with Kosher salt.
  • In a small saucepan over medium low heat add 2 tbsp butter then the sliced shallots. Cook, stirring, for about 3 minutes. Season with salt and add the crushed peppercorns. Add the stock, cream, and brandy. Bring to a simmer and cook for about 15 minutes, until reduced by half. Strain into another small saucepan and set aside. Discard all the solids.
  • Preheat the oven to 425 degrees.
  • Place a heavy oven-proof skillet over medium high heat and add 1 tbsp avocado oil or canola oil. When the oil is hot, add the filet and cook until very brown on one side. Turn over and brown the other side. Place the skillet in the oven and cook until the internal temperature reaches 135 degrees for Medium Rare. The length of cooking time will very greatly with the thickness of the steak. The one in the recipe was about 2 inches thick and took 8 minutes.
  • Remove skillet from the oven and place the filet on a cutting board, cover loosely with foil and let rest at least 10 minutes.
  • Drain any oil from the skillet and place it over medium heat. Add about 1 cup of the sauce and bring to a simmer, scraping the bottom of the skillet. Add the Dijon and the tomato paste and stir to incorporate. Simmer for about 5 minutes until the sauce thickens.
  • Slice the filet, about 1/2 inch slices. Plate a few slices on a plate then spoon on some sauce. Garnish with chopped chives and chopped parsley.


A very fresh and light plate. The halibut filet is 3 ounces and cooks in about 1 1/2 minutes per side. The breading is relative light: a little panko mixed with unsweetened coconut flakes.

We love zoodles! A spiralizer transforms a zucchini into these thin strips that saute up in less than a minute or so. The mushrooms and shallots start it off and take about 15 minutes.

I used a fresh, sweet pineapple that pairs so well with a little jalapeño in this simple, quick salsa.

This recipe is for two light eaters.


For the salsa:

  • 1/2 cup of diced fresh pineapple (1/4 inch dice)
  • 1 tsp jalapeno, minced
  • 1/4 cup diced onion, red or white
  • 1 tbsp chopped cilantro
  • 1 tsp fresh lime juice
  • Kosher salt and black pepper to taste

For the halibut:

  • Two 3-4 ounce halibut filets, skinless
  • 1/2 cup panko crumbs
  • 1/2 cup unsweetened coconut flakes
  • Kosher salt and black pepper
  • Olive oil
  • Unsalted butter

For the zoodles:

  • 1 medium zucchini, spiraled
  • 1 cup cremini or white white mushroom, 1/4 inch slice
  • 1 smal shallot, thin sliced
  • Olive oil
  • Unsalted butter


  • Make the salsa by mixing together all the ingredients in a small bowl. Cover and place in the refrigerator for at least 30 minutes before serving
  • Set up a 2 bowl breading station. One with the beaten egg and the other with the panko and coconut mixed together.
  • Make sure the halibut filets are dry. Season lightly with salt and pepper.
  • Start the zoodles. Heat 1 tbsp olive oil in a skillet over low heat then add the shallots and mushrooms. Saute, stirring, for about 15 minutes. Season with salt and pepper.
  • Heat a medium to large skillet over medium low heat. Add 1 tbsp olive oil and 1 tbsp unsalted butter. Dip the halibut in the egg and coat all over. Coat the halibut with the panko/coconut mixture. When the oil is about 350 degree, add the breaded halibut and cook until golden brown on both side Depending on the thickness of the halibut, this may take 1 1/2 to 3 minutes. Careful, as the panko/coconut breading can easily burn. The halibut should be firm. Remove to a plate and keep warm.
  • Turn the heat under up the mushroom and shallot skillet then add the zoodles and saute for about 1 minute, tossing. Season with salt and pepper.
  • Immediately plate the zoodles on two plates and top with the cooked halibut.
  • Top with the pineapple-jalapeno salsa. Squeeze on some fresh lime or lemon.


Quick and easy. This simple pasta and seafood dish stems from my Vodka Salmon recipe. No vodka in this one. Takes about 15 minutes to make.


  • 8 ounce salmon filet, skin removed
  • Kosher salt and black pepper
  • Flour
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/2 cup chicken stock
  • 1 tbsp lemon juice
  • 1 tsp tomato paste
  • 1/2 cup cream
  • 1 garlic clove, minced
  • Pinch red pepper flakes
  • 1/4 cup grated parmesan
  • 2 tbsp chopped parsley
  • 4 ounces penne


  • Cook pasta according to package directions. Penne takes about 8 minutes for al dente.
  • Season the salmon with salt and pepper. Dust with flour.
  • Heat a medium skillet over medium heat and add the olive oil and the butter. When the butter stops foaming, add the salmon patty and cook about 2 minutes on each side, browning. Cook time depends on the thickness of the filet. It will finish cooking in the sauce. Remove from the skillet to a plate.
  • Drain the oil and wipe out the skillet. Add 2 tbsp butter then add the garlic and stir for 1 minute. Add the stock, lemon juice, and tomato paste and bring to a simmer stirring so the tomato paste cooks in. Add the cream and bring to a simmer again. Taste and reseason if necessary.
  • Add the salmon and break apart into bite size pieces with a wooden spoon. Stir to coat, letting it simmer for about 1 minute.
  • Add the cooked pasta to the skillet and toss to coat. Add the grated parmesan and parsley and toss.
  • Plate and garnish with more parmesan and parsley.