Tuesday, May 17, 2011

Reconstructed Lox and Bagels

Now a word from our tummy sponsor, my husband:

A few weeks ago, Karen invested in a healthy-eating cookbook. As usual, I was initially skeptical about any effort to further healthify (technical term) my eating habits. I mean, I eat veggie burgers and vegan chicken patties now! Isn't that enough? Either way, I was reluctant to try the recipes in this new book, as I firmly believe that butter should be the base to any meal worth its weight. But after trying out a half dozen recipes or so, I've realized this book isn't half bad!

I let Karen weigh in on dinner options and this week, she suggested we try a smoked salmon and pasta dish from the new book - only issue being, this recipe had some odd ingredient combinations (condensed milk and snap peas? Weird). I took some artistic liberties and came up with my own rendition of the original recipe, drawing inspiration from our favorite cruise breakfast: smoked salmon on an english muffin with a little cream cheese, dill, capers, and lemon. Mmm.

  • 4 oz smoked salmon, roughly chopped
  • 2 cups shell pasta (dry)
  • 1 lb grilled asparagus
  • 1 tbsp capers
  • 1 tbsp dill
  • 2 tbsp flat leaf parsley, roughly chopped
  • 2 tbsp feta cheese (or similar creamy, tangy cheese)
  • Salt and pepper to taste

Lemon and Herb Vinaigrette:
  • 1 lemon, juiced
  • 1 tsp of oil
  • 2 tbsp cold water
  • 1 tsp sherry vinegar (can substitute another vinegar if you dont have this type)
  • 1 handful of flat leaf parsley
  • 1 tbsp capers
  • 2 tbsp roughly chopped red onion
  • 1 tsp dill, roughly chopped

Cook the pasta until al dente...however long that may be. Drain and set aside.

Combine all of the vinaigrette ingredients in a blender and puree for 1-2 minutes or until all ingredients are fully incorporated. The vinaigrette should be smooth. Salt and pepper to taste and set aside.

Grill the asparagus until cooked, then allow time to cool. Once cooled, roughly chop and set aside. In the pasta pot, combine cooked pasta, asparagus, chopped salmon, capers, dill, parsley and cheese. Salt and pepper to taste and lightly toss all ingredients. Stir in vinaigrette and toss again.

Makes two servings and takes about 40 minutes. Mangia!

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