The Holiday hustle and bustle led me to this quick and simple salmon dinner. On the table in about thirty minutes, I brushed the salmon with olive oil, dusted it with a little salt and baked it in a 350-degree oven for twenty minutes. While the salmon was baking, I steamed some broccoli florets and boiled the pasta according to package directions. I also made a saucy gravy by melting two tablespoons of Epicurean Lemon Pepper Butter in a small saucepan. When it was nice and bubbly, I added two tablespoons of flour and blended it together, stirring and letting it bubble for about two minutes. Then I added one cup of chicken broth and let it come back to a simmer, stirring until it thickened into a gravy. To plate, I placed the pasta in the bottom of the bowl, added the broccoli around the edges, placed the salmon in the middle and spooned on some of the gravy.
Preparing this dinner was way easier than trying to get a good photo of the dish. I’m practicing with a longer lens and as you can see I need more practice. I’m not proud of this picture.
Let’s talk a little bit more about the butter I used for this dish. A few weeks ago, I was invited to attend a cooking event hosted by Epicurean Butter. Unfortunately a conflict with work kept me from attending. The invitation reminded me that I had a container of their Lemon Pepper Butter in the fridge and with their gracious invitation, I decided to use the last of it and blog a bit about their products.
Epicurean Butter manufactures infused Grade AA butters with all natural ingredients. They offer both sweet and savory butters and each is intended to bring chef-quality preparation to the home cook. The products were created by Chef John Hubschman, a professional chef. They’re made right here in Denver and you can buy them locally at Tony’s Market. They’re available for purchase on-line, as well. The photo above is from their website.
Salmon, Broccoli and Bow Tie Noodles with Lemon Pepper Gravy…It’s what’s for Salmon Saturday.