Sunday’s Dinner

I made this Martha Stewart recipe for dinner on sunday.  It amazes me that the original recipe says it is for 4 servings!  I split it into 5, but I think 6 would be even better.  It is very filling.  I don’t understand why recipes in magazines have such HUGE serving sizes, as do restaurants and such.  I try to eat healthy and cook mostly at home and I have some off days.  But I can see why we have weight problems in this country, our portions are way OUT of proportion!

Salmon Pasta

Source: Martha Stewart (5 servings)

  • 1 tablespoon fennel seeds
  • ¼ cup minced fresh parsley
  • 1 tablespoon light-brown sugar
  • ¾ teaspoon salt
  • 1 teaspoon pepper
  • 16 ounces salmon fillet, about 1 inch thick
  • 1 lb. corkscrew or other short pasta
  • 10 ounces spinach, stems trimmed and leaves washed well, cut into small pieces or use baby spinach
  • ½ cup light sour cream
  • 2 tablespoons fresh lemon juice, up to 3

Heat the broiler. Put fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add parsley, brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag, and shake to mix.

Press the mixture onto the skinless side of the salmon. Broil salmon, skin side down, until it is no longer red in the center, about 8 minutes.

Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions until al dente, about 13 minutes. Reserve about 1/2 cup cooking water, and drain pasta. Return it to the warm pot, add spinach, and toss.

In a bowl, mix together sour cream, lemon juice to taste, 1/2 teaspoon salt, and 2 tablespoons pasta water.

Put pasta on plates, top with salmon, and drizzle with the sour-cream mixture. Or simply toss pasta and spinach in the pot with the salmon and the sour-cream mixture, adding pasta water as needed, and serve.

You can use baby spinach, or its mature counterpart in this recipe. Corkscrew-shaped pasta is fun to eat, and it’s great for holding sauce. Penne, fusilli, or shells would also be good choices.

Per Serving: 465 Calories; 6g Fat (11.1% calories from fat); 32g Protein; 70g Carbohydrate; 5g Dietary Fiber; 49mg Cholesterol; 435mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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