Good Morning Friends….Hope everyone has something fun planned today.
We had a great time playing pool yesterday even though I didn’t win a single game (very odd) ….came close but scratched on the eight ball THREE TIMES. Three bonehead shots in one day. It was nice to spend some time with my husband (and he got to win 5 games). Lucky for me I was thinking ahead and already had a plan for dinner so the prep work was already done. Here’s what I came up with-you’re gonna love it.
Two of my favorite foods together in one dish….Macaroni and Cheese AND Salmon. The salmon marinade has an incredible sweet heat and when laid over a bed of creamy mascarpone macaroni and cheese….it’s just heaven. Unfortunately, frozen green onions were all I had so they were a little mushy but still added the flavor and looked pretty.
- 2 salmon filets
- ¼ cup low-sodium soy sauce
- 2 Tablespoons honey
- 2 Tablespoons coconut oil
- 1 Tablespoon green onion, chopped
- 1 Tablespoon red wine vinegar
- 1 Tablespoon sriracha sauce
- 1 Tablespoon ground ginger (I used Spiceworld Ginger)
- 1 Tablespoon minced garlic (I used Spiceworld Minced Garlic)
Mix all spice ingredients in large plastic bag. Add the salmon and flip a few times to get it well coated. Refrigerate for at least an hour (I marinated ours for four hours). Remove the salmon and reserve the marinade.
Add the coconut oil to large skillet and heat to Med-Hi. Cook the salmon until slightly browned on both sides (about two minutes per side). Reduce the heat to low, pour in the marinade and cook an additional 5 minutes until sauce is slightly thickened. Remove salmon to separate plate and pour sauce over fish. Top with chopped green onions. Serve over macaroni and cheese.
For the Macaroni and Cheese:
- ½ pound large elbow macaroni
- 3 cups chicken broth
- 4 oz. mascarpone cheese
- 4 oz. Colby-jack cheese
- ¼ cup cream
- 1 Tablespoon butter
- Green onion, chopped
- ½ teaspoon garlic powder
- Salt and Pepper
Add broth, pasta, garlic powder and salt to large pot. Bring to boil and cook until tender. Drain and set aside. In separate saucepan melt the butter. Add the mascarpone and cream. Stir until blended. Add in the Colby-jack cheese and stir until melted and creamy. Add salt and pepper to your taste. Pour over pasta and toss gently. Top with chopped green onions. Makes four servings.
*The way I cook pasta is to bring the water to a boil, turn off the heat, cover and let it sit. The pasta will continue to cook and soak up the broth. This works well with most pastas. More boiling may be necessary if the pasta is thicker.
WE ARE GOIN’ FISHIN’ …. BE HAPPY!