|The lovely Kimmi, enjoying "spring" in Winnipeg. This was in late April, people.|
Regardless, in spring, this young girl's fancy lightly turns to thoughts of food. I do feel a significant amount of regret over having missed fiddlehead season this year (I tried them for the first time in Winnipeg last year, and loved them!) I have, however, come across a couple of nice spring-ish recipes that put me in the mood for blooming flowers and strolls in Assiniboine Park (y'know, after the floods recede). Here's one I made not too long ago: Lemon dill smoked salmon pasta.
I don't know what it is about smoked salmon that reminds me of spring... maybe it's the spring/summer research projects I would do on salmon DNA? Probably not. Regardless, this is a nice, quick, easy and light pasta (G.I. friendly!) with fresh flavours. I used bbq smoked salmon (not lox), since it's cheaper but just as tasty; either one would work.
Lemon Dill Linguine with Smoked Salmon
Adapted from The G.I. Diet Cookbook by Rick Gallop
Makes 4 servings
• 1 serving whole wheat linguine
• 1/8 cup extra virgin olive oil
• 1/2 tsp pepper
• 1/8 cup sprigs dill
• 1/4 cup lemon juice
• 1 tbsp lemon peel, grate
• 2 large scallion
• 1 1/2 cups whole snow peas
• 6 oz smoked chum salmon (you can substitute lox or gravlax if you want)
- In large bowl, whisk together lemon juice, oil, lemon zest, and pepper.
- In large pot of boiling water, cook linguine for 5-7 minutes. Add peas and continue to cook for another 3 mintues until pasta is al dente.
- Drain pasta and peas and add to bowl with lemon mixture. Add salmon, green onions, and dill; toss to combine.
Enjoy. I'm off to dig my winter coat out of the closet to go to an outdoor concert tonight. Maybe I should grab my mitts while I'm at it.
Hoping she'll be able to break the margaritas out and sip by the pool soon,