We all have family recipes that have been passed down generation to generation. Those recipes that are made year after year, often with no real recipe but from memory. This happens A LOT in my family. My Mom (Judi) and my Grandma (Fran) both do a lot of their cooking from memory and from experience. They have the ability to add a little of this, a little of that and make something taste spot on. Just the way it should. They are two of the best cooks I know (and I am not the only one that says this). I think being able to throw together amazing dishes day after day is an art, a talent and something I strive to be able to do. Practice makes perfect, and well a little creativity.
I think that being able to create a recipe with 8 things out of your fridge and pantry while making it taste delicious can be difficult for many of us. My Mom does this with such ease that is amazes me. She always has. My Mom is a dietician who went to school to learn about nutrition, food, and cooking (pretty cool, right). But I don’t think this is the only reason she is such a great cook. I think it is just a special gift some people are given.
So lately I have been thinking about ways to capture my Mom’s recipes and share them with others for many reasons. One important reason is that my Mom doesn’t write down her recipes—she just keeps them stored up in her head. She will tell me about a wonderful meal she threw together last week but then when I want to cook it for my family she doesn’t have it written anywhere for me to reference. In this new series, Mom’s Kitchen, I will cook one of her recipes and share it with you (probably one every other week). It is a way to get her recipes on paper (well virtual paper), for me to feel connected to her through cooking (we live 12 hours away from each other ) and to share her gift with you all. She is a special woman with so many talents, and I am not just saying that because she is my Mom.
The first dish I am sharing with you is her Salmon Linguine. This dish is light, healthy and packed with protein, healthy fats and wonderful flavor. I see this dish as something that can be customized easily and still taste great. For example I do not like mushrooms (I can hear the gasps) so I took that out of my dish. When I make this dish again I plan to eliminate the beans to see how the flavors change. One of the hundreds millions of things I have learned from my Mom is to be creative in the kitchen and experiment with flavors.
- ½ pound linguini
- ¾ pound salmon, cut into chunks
- 4 Tbsp olive oil
- ½ cup chopped onion
- 3-4 garlic cloves, chopped
- ½ cup green pepper, chopped
- ½ cup red pepper, chopped (can use orange or yellow)
- ½ cup black beans, drained and rinsed
- ½ cup red or white kidney beans, drained and rinsed
- ⅓ cup mushrooms, sliced (optional)
- 1 can diced tomatoes, drained
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp dried basil
- Pepper to taste
- ⅓ cup white cooking wine
- ⅓ cup Parmesan cheese for garnish
- Cook linguini according to package.
- While pasta is cooking heat olive oil over medium-high heat in a large skillet. Saute the onion and garlic until translucent.
- Add the peppers, beans, mushrooms (optional), tomatoes, and spices and let simmer for 5 minutes.
- Add the salmon and cook for 5-8 minutes, or until the salmon turns opaque and is cooked through.
- Add cooking wine, stir and let cook for 2 minutes.
- When linguini is done transfer to a large serving bowl and stir in the salmon mixture.
- Garnish with freshly grated Parmesan cheese and serve.
I hope you enjoy this recipe from my Mom’s kitchen to yours!