This is one of those meals that you can't believe something so simple and fast is so delicious! I love one-dish meals that can stand alone. I did change a couple things up in this recipe--there is lots of room for creativity here. I had some Chinese noodles I got from the Asian market that I substituted for the fettuccine, and I was very pleased with how well they compliment this dish.
I also changed up the salmon a bit, because I had the time to do something a little snazzier with it than a simple pan sauté. I have been wanting to try an Orange Basil Marinade to use on grilled salmon, and I decided it would work well with this recipe. Here is the marinade I used:
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons olive oil
1/3 cup chopped fresh basil leaves
2 teaspoons grated orange zest
I poured the marinade in a zipper-top bag with the salmon and put it in the fridge for two hours, turning it occasionally. Then I had David fire up the grill and cook the salmon, covered, on the grill for about 8 minutes each side. That was all the time it took to mix up the rest of the recipe. Oh, one more thing--if you don't have a balsamic vinaigrette salad dressing on hand, it is easy to just mix one up to use in this recipe. Here is the simple vinaigrette I whisked together:
- 2 tablespoons balsamic vinegar
- 1 teaspoons dark brown sugar
- 1/2 tablespoon chopped garlic
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup olive oil
- You probably wont need all of this on your hot noodles--just use what looks good to you, and save the rest for a future salad. I wish we had leftovers of this meal to eat cold the next day like Carissa suggests in this recipe, but it was so good we ate it all up. ~Janice
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