Second -- Get Your Pasta Water Ready
Bring a large pot of salted water to a boil. As soon as it boils reduce to a simmer until you are ready to drop in the pasta you have decided to use.
Preheat oven to 400 degrees.
Third -- Get your Apple Cabbage Slaw Ready
- 1 very small head of red cabbage
- 1 very small head of savoy cabbage
Remove outer leaves of cabbage (3-4) until you come to the more tender leaves in side. Slice the top 1/3 off of the head of cabbage and lay it flat side down. Slice this part of the cabbage into the thinnest strips possible. Do this for both heads of cabbage.
Core the apples and cut them into wedges. ( I created 16 wedges because I have an apple corer that cuts the apple into eighths and then I cut the wedges in half again.) Cut the wedges crosswise into very small pieces. Toss everything into a bowl.
- 2 tbsp fresh squeezed lemon juice
- couple of twists of fresh ground pepper
Place in a tightly sealed container and shake vigorously.
Toss dressing with cabbage and apples, cover and refrigerate.
Fourth -- Start Preparing your Salmon
- 1 tbsp extra virgin olive oil
Whisk together until completely incorporated.
- 1/4 cup shelled pistachio nuts
Coarsely chop nuts.
Brush with honey mustard mixture. Press 1/2 of the chopped nuts onto each fillet. Place baking pan with salmon in preheated oven and set the timer for 10 minutes.
Fifth -- Cook your Pasta
As soon as the oven timer goes off, return water to a rolling boil and pour in 1/2 box of the pasta. Cook according to instructions on the box. Reset the timer for 10 minutes.
Serve the Dinner
As soon as the oven timer goes off, turn the oven oven off and remove the salmon. Drain your pasta, pour it back into the pot it was cooked in and mix in 1 tbsp butter, the juice of 1/2 lemon and 5-6 turns of the fresh ground peppermill. Taste the pasta to make sure you are satisfied.
Plate your meal. Spoon some pasta onto the plate, lay the salmon fillet on part of the pasta and drizzle over the salmon a little of the remaining honey mustard mixture. Serve your slaw family style.
First -- Make your Banana Mousse
- 1 medium banana cut into thin slices
Place in blender and blend on high until smooth.
Fold into the banana mixture. Spoon into dessert dishes and refrigerate.
Thinly slice and place on top of banana mousse. Drizzle with your favorite chocolate syrup and enjoy!!!!
Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays
The Week is Half Over Let's Celebrate!
At first I was reluctant to include a photo and actually planned to prepare and photograph this meal a second time. Then I figured, what the heck, perhaps you could pick up a thing or two from my missteps.
First, you need to finely chop the pistachio nuts. I did not do this and you can see there are big chunks of nuts on the fish. I think it's not a good presentation of the fish.
Second, toss your apple cabbage slaw right before your are going to serve it. Because I tossed it and allowed it to sit, the apples took on a pinkish hue from the red cabbage. I think it looks a little bit "funky" as a result.
Even though it wasn't perfect (which drove me NUTS) this meal was delicious!
I think that Mimi is nitpicking ( as usual). I don't mind that she wants to say this about the photo, however, it looks fine to me.