Blackened Salmon on Linguine

The wild Sockeye Salmon is a wonderful and rare indulgence in our home.   We splurge on salmon only every now and then and when we do the family is happy! It is as if I can see all the nutrients, proteins and omega 3 oils come to life in front of my very eyes as my children seem to hone super powers after a meal like this. Salmon is a great choice when choosing seafood because it not only has great flavor and can be cooked in a variety of ways but it is also rich with Omega-3 fatty acids, making it one of the healthiest fish to eat.    The linguine has a Parmesan cream sauce drizzled on it and the spinach was cooked in a hot iron skillet for only a couple of minutes without oil or butter. This is a rich and delicious meal and should definitely be paired with a good bottle of wine.  I also served a whole wheat baguette (a post for another time)  fresh out of the oven that we pulled apart with our hands  – great for picking up the last of the cream sauce. I hope you enjoy.

By the way this is the second post using seafood since the beginning of nu-trio.  I am anxious to talk about the issues and our impact as consumers.  I don’t want to be preachy so please feel free to  proceed to our Earth page if you share an interest on the topics of fish farming, over fishing and our ability to make a difference.


INGREDIENTS – Blackened Sockeye Salmon

Serves two

6 ounces of linguine

1 bag of baby spinach

2, 5 ounce salmon filets


olive oil

lemon juice

balsamic glaze


INGREDIENTS – Parmesan Cream Sauce

¾ stick of butter

8 ounces heavy whipping cream

1 cup grated parmesan cheese



  1. Marinate the filets in salt, pepper, olive oil, lemon juice and balsamic glaze.  Refrigerate until you are ready to cook.
  2. Prep ingredients for cream sauce
  3. Cook pasta, toss with a little olive oil, cover and set aside
  4. Heat an iron skillet on med-high until the pan begins to smoke.  Pour a small amount of olive oil onto the skillet before you place your filets skin side down and do not touch them for about 90 seconds
  5. Flip the fish onto the side with the marinade and then use your spatula to peel the skin from the filet.  It should peel right off. Sprinkle with salt, pepper and a little balsamic glaze.
  6. Allow it to cook for approximately 3 minutes before flipping – do not touch the fish while it cooks. Flip and cook for an additional 3 minutes.  Cooking times may vary depending on the thickness of the filet. Take a paring knife to cut a small incision into the thickest part of the filet to determine whether it is cooked enough for your taste. wrap in foil and place in warm oven until you are ready to serve.
  7. Wipe iron skillet with a paper towel add spinach to seasoned pan on med-high and toss until wilted. 2-3 minutes. Leave in pan to keep warm but remove from heat.
  8. Prepare Parmesan Cream Sauce (cook time is 10-15 minutes):
  • melt butter and cream in a sauce pan on med-high
  • stir constantly
  • cook at a simmer for approx. 6 – 8 minutes until visibly thicker
  • add cheese and lower heat
  • stir until cheese is melted

9. Serve filet on a bed of pasta and spinach, drizzle sauce, garnish with paprika and enjoy!


Quiche Muffins

with oranges2
Want to make your family smile with a gourmet breakfast that couldn’t be easier? Try these yummy savory muffins. I used to eat these for breakfast a few times a week when I worked across the street from the Millstone Bakery, a nook reeking of roasted coffee, sweet breads and other gourmet manifestations .  I loved this place and was sad the day Millstone closed.  However, they printed and shared their recipies with all of their faithful customers who came in for some irresistable goods on the last day of business.  How thoughtful – thank you Millstone!  I have changed the recipie a bit and remember – this is a quiche so you can add other veggies, cheeses, or herbs.


makes 2 dozen


3 cups of half and half

6 eggs

1/2 minced onion or shallots

1 cup (drained) chopped spinach

8 oz shredded cheddar cheese

2 cups flour

2 1/2 teaspoons baking powder

1 tsp salt


Preheat oven to 350.  Wisk first 5 ingredients. Stir in flour, baking powder, salt.  Pour into greased muffin pans (almost to the top). Bake 25 minutes until light browning on top. Wait 5 minutes before removing from muffin pans.

First 5 ingredients

first five ingredients

Plated with Fruit Salad and Avocado