30 Minute Crispy Salmon with Creamy Basil Noodles.I feel it’s safe to say that I am in a Cadbury egg coma.
A deep one.
Those crazy eggs have been one of my favorite treats since childhood… and I distinctly remember begging my mom on more than one occasion to let me pick one out in the checkout line of the grocery store in like, February. Those freaking marketing gimmicks. Gets me every time. I STILL get giddy upon my first Cadbury sighting of the year. They are the golden ticket or something.
And I’m just a big sucker.
It may only happen once in a blue moon , but come the day after Easter and ten cocoa hangovers later, I can’t even fathom biting into a piece of chocolate. Granted this will probably only last until, say… 3PM this afternoon… and then I will take a big old hunk out of my bunny’s ear, but still – any feeling like this is huge in my small, small world.
For now, all I can think about is ACTUAL FOOD. Food food. You know… savory things like tacos and soups and burgers and tacos. I like tacos.
I realllllly like tacos.
In case you didn’t know.
But… this isn’t tacos. What.the.heck. I’m sure you’ve noticed.
I can deal though. We are huge salmon fans too. Like… twice a week salmon fans. I know I tell you all the time but my favorite way to prepare it is simply broiling until the outside is crispy and the inside is soft and buttery. It practically melts in your mouth and we totally loved it on top of these noodles that are just slightly coated in a parmesan basil cream. Which reminds me… I already killed one basil plant this year and we just hit April. Am I screwed?
I’m thinking yes.
30 Minute Crispy Salmon with Creamy Basil Noodles
serves 2 with leftovers
1 pound fresh salmon (skin preference is optional)
1 tablespoon coconut oil, melted
1 teaspoon salt
1 teaspoon pepper
1/2 pound whole wheat spaghetti
1/2 tablespoon unsalted butter
2 garlic cloves, minced
1/2 tablespoon flour
1/2 cup skim milk
1/3 cup half and half
12-15 basil leaves, chopped
3 tablespoons freshly grated parmesan cheese
Prepare water for pasta, bring to a boil and cook according to directions. While pasta is cooking, preheat the broiler in your oven to it’s highest setting, placing the oven racks as close as they can be.
Brush both sides of salmon with coconut oil then sprinkle with salt and pepper. Place on a broiler pan, a nonstick baking sheet or a nonstick wire rack placed on a baking sheet. Set under the broiler and cook for 5-6 minutes, or until top appears crispy and browned. Flip the salmon and cook for an additional 5-6 minutes until crispy and brown on the other side. Remove immediately.
While salmon is cooking, heat a large skillet over medium heat. Add butter and garlic, cooking for 30 seconds, then whisk in flour to create a roux. Let the mixture cook for another minute or so until it becomes golden in color, then add milk and half and half, stirring constantly. Allow the mixture to slightly thicken then toss in the basil and parmesan, stirring to combine. Taste and add salt and pepper to your liking. Add in cooked noodles and using kitchen tongs, toss to coat completely. Serve immediately and place salmon on top.
Note: I used salmon that was about 1 inch thick – if your’s is thicker or thinner, you may need to adjust the cooking time accordingly. Additionally, this “sauce” leaves a thin coating on the noodles and is not very saucy. If you desire more, I suggest doubling the butter, garlic, flour, milks, basil and parm. This also allows you to have extra sauce to spoon on top of the salmon, which is terrific.
P.S. this comes together in 30 minutes… maybe even less. And is definitely light enough so there is room for a Cadbury egg after…