Oh my goodness, tomorrow is Friday! You know how I know? Because my quads were KILLING me on my uphill, against-the-wind bike ride home this evening. I swear this morning the wind was blowing the opposite direction… so I was against the wind that way too. It was a tough one! And I feel like I’m still getting used to this whole bike commute thing. It feels like even one day off sets me back so far from being in bike-to-work shape (which is apparently very different from running shape, because I could bust out 10 miles pretty much anytime, but biking 5 is a different story sometimes).
That said, I made it to the gym the first four days this week and rode my bike for 2 of those days, and hopefully will ride tomorrow. So it makes a little sense that I might have tired muscles I suppose.
I’m looking forward to the weekend. We’re going to go see the Planet of the Apes movie, and of course it is FOOD SWAP TIME, and I’ll be blogging up a storm, hopefully!
This salmon pasta is one of my favorite homemade meals in recent memory. For a couple of reasons.
1) I am sure this is a hotly contentious subject, but in my opinion, bucatini is the best when it comes to non-fresh pasta. I love its chewiness and heft.
2) Salmon. If it wasn’t a health risk I would eat seafood every single day. So much the better when I get to put it in pasta
3) Fresh basil… the very best smell on planet Earth.
Here’s what you need:
6-8 oz ish salmon filet
salt and pepper
2 servings of bucatini pasta
2 cups chopped broccoli
1/2 cup diced red bell pepper
2 cloves garlic, minced
3 Tbs. all-purpose flour
1/2 cup anything-but-skim milk
1/2 cup cream
1/2 cup freshly grated Parmesan (not green can!)
1/4 cup fresh basil, chiffonaded
Preheat the oven to 400 degrees Fahrenheit.
On a large sheet of aluminum foil, rub the salmon in olive oil, then salt and pepper liberally. Top with lemon slices and wrap in foil. Bake for 20 minutes.
Cook bucatini pasta according to package directions, then drain and set aside. While it’s cooking, use a fork to shred the salmon into chunks.
Heat 2 Tbsp. oil in a skillet, then sauté the broccoli, bell pepper and garlic until softened. Add in the flour and whisk to soak up the oil in the flower, and cook about 2 minutes, or until it becomes fragrant. Whisk in the milk and cream, and cook until a thick sauce forms. Toss in the salmon and bucatini until combined, and finally add the grated Parmesan.
Serve in bowls topped with tons of fresh basil, freshly ground black pepper and an extra drizzle of your best olive oil. Garnish with the cooked lemons from baking the salmon.