A smoked salmon dinner

This is so easy, yet so delicious.  I love simple dishes.  I bought some wild caught smoked salmon at the local market.  I made myself the easiest and not to mention healthiest dinner.  I wasn’t in the mood to cook, but I wanted something good.  I added some heirloom cherry tomatoes and some organic persian cucumbers on the side for some crunch appeal.  I cut up lots of lemon slices for my salmon.  There is nothing better than simple flavors with salt, I of course used Sel de Cali, for the taste and beauty appeal.  This is now one of my favorite, easy meals to prepare that can also transform into a great appetizer or  hors d’oeuvre platter.  I would however dress it up a bit more when serving it to guests.  I would add a few capers on the side, maybe some red onions, little crackers, blinis, or just simple pieces of  bagels or some type of vehicle to place the salmon and veggies on it.  A great cheese that goes with this is of course, cream cheese, but also a marscapone, ricotta, boursin or even goat cheese.  There are many possibilities.  And for those who are staying away from carbs, a great way to serve this is with Belgian endive leaves, they are a perfect little vehicles to serve the salmon.  You can also make it in advance by placing a bit of cheese, a piece of salmon and a few capers with an onion on a piece of endive… or play with the combinations.  I personally wouldn’t mix the lemon with the cheese, however.  If you don’t have time to prepare it,  in a rush, just add all the elements to a plate as nicely as possible and call it the deconstructed hors d’oeuvre.  Smoked salmon is something I always have in my fridge, you just never know when you will have an impromptu guest over.  Enjoy.  

Sauteed garlic shrimp with pasta al pesto

For tonight I decided to satisfy my husbands love for pasta and give a good recipe for those who want pasta during their 3rd phase of the Dukan diet.  I was tired of grilling, so I just sautéed a few wild caught shrimp, previously frozen.  I sautéed them in a bit of basil garlic infused olive oil that I had made a few days ago, until the shrimp  were pink and  looked less opaque.  In the mean time, the water was boiling and ready to add my lovely pasta I brought back from Italy.  It’s a semolina based pasta called “Trecce Dell’orto.  It’s delicious and perfect for pesto but, unfortunately, I’ve not found it here yet.  Once my pasta was cooked, I just added one hefty scoop of pesto I had previously made and tossed it in.  I tossed in a few cherry tomatoes halves to add texture, color and freshness to this dish.  Finish it off with a few sprinkles of Sel de Cali, for taste and presentation, as well as a bit of grated parmesan cheese.  The dish takes about 20 mins to prepare, if you make the pesto ahead of time.  You can use any type of pasta, but good ones with this are farfalle, bow tie, orcetta, basically any type of pasta works.  I find that it’s not the greatest with angel hair pasta because it tends to clump up, but it’s still tasty.  Enjoy.  YUM