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How To make Pasta Shells with Salmon, Tomatoes and Toasted Bread Crumbs
1/2 cup extra virgin olive oil
8 plum tomatoes
seeded and cut into
:
3/4-inch cubes 1 large clov garlic minced
1/4 cup chopped mint
2 tablespoons lemon juice
1 1/4 teaspoons grated lemon zest
1 pinch crushed red pepper
Salt :
fresh-ground black -- pepper 1 1/2 cups coarse fresh whole-wheat bread crumbs
3/4 pound salmon fillet -- pin bones removed
1 pound large pasta shells
Combine 5 tablespoons of the olive oil, tomatoes, garlic, mint, lemon juice, lemon zest, red pepper, 1 teaspoon salt and 1/2 teaspoon black pepper in a large pasta bowl. Stir to mix and set aside.
Preheat the grill or broiler. Bring a large pot of water to a boil.
Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the bread crumbs and stir until roasted and crisp, about 5 minutes. Season with salt and pepper and set aside.
Brush the salmon with the remaining 1 tablespoon of oil and season with salt and pepper. Grill or broil the salmon, about 4 minutes. Turn and cook 3 to 5 minutes more, or until cooked through. Remove to a plate and break into chunks.
Cook the pasta shells until al dente and drain. Transfer to the bowl with the tomatoes and add the salmon. Toss to mix and sprinkle with the bread crumbs. Serve immediately.
Converted by MC_Buster.
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My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
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