Friday Food Love! ~ Baked Feta Crusted Salmon

Found this one on Food Network, love the tart feta cheese against the buttery salmon! YUM!
No pic for this one, so I just used a beautiful piece of Wild Salmon...

Dinner, Seafood

Contributed by foodnetwork.com

Ingredients

3 to 5 sprigs fresh thyme
4 (7 to 8-ounce) wild salmon fillets
4 tablespoons extra-virgin olive oil
1/2 lemon, juiced
Freshly ground black pepper
8 ounces feta cheese
6 ounces white wine

Preparation

Preheat the oven to 375 degrees F.
In a small baking dish arrange the sprigs of thyme along the bottom.
Wash the fillets and dry them with paper towels. Rub the fish with the extra-virgin olive oil and the lemon juice, and then season with black pepper, to taste.
Arrange the fillets in the baking dish on top of the thyme. Next, break up the feta and sprinkle on top of the salmon. Add the white wine to the dish and bake for 20 minutes. Remove the fish from the oven and serve.

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Friday Food Love - Capellini with Tomatoes and Basil

Have I expressed how much I do not cook? My ex-husband was the chef of the house so when we split households I needed to become the chef uber-fast. Here is a quick, easy and yummy way to make it happen!

Ingredients

Kosher salt

1/2 cup good olive oil, plus extra for the pot

2 tablespoons minced garlic (6 cloves)

4 pints small cherry tomatoes or grape tomatoes

18 large basil leaves, julienned

2 tablespoons chopped fresh curly parsley

2 teaspoons chopped fresh thyme leaves

1 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

3/4 pound dried capellini or angel hair pasta

1 1/2 cups freshly grated Parmesan cheese

Extra chopped basil and grated Parmesan, for serving

Preparation

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

 View on foodnetwork.com

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Food Love - Capellini with Tomatoes and Basil

Have I expressed how much I do not cook? My ex-husband was the chef of the house so when we split households I needed to become the chef uber-fast. Here is a quick, easy and yummy way to make it happen!

Ingredients

Kosher salt

1/2 cup good olive oil, plus extra for the pot

2 tablespoons minced garlic (6 cloves)

4 pints small cherry tomatoes or grape tomatoes

18 large basil leaves, julienned

2 tablespoons chopped fresh curly parsley

2 teaspoons chopped fresh thyme leaves

1 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

3/4 pound dried capellini or angel hair pasta

1 1/2 cups freshly grated Parmesan cheese

Extra chopped basil and grated Parmesan, for serving

Preparation

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

 View on foodnetwork.com

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