I met my husband at my first college job. We both worked at a small, family owned restaurant close to the college that we attended. I was a cute little server, he was the sous chef. It was a match made in culinary heaven! Here we are 10 years later with a baby on my hip and one in my belly. While he may not be a sous chef any longer, he still loves cooking for his family and boy do I appreciate that!
Because he was a sous chef in his former life, Chris knows his way around the kitchen. He’s great with flavors and can whip up fabulous recipes with just some basic kitchen tools and essentials. We were given the opportunity to try 5 great kitchen tools from Good Cooks. Good cooks is a fantastic brand of kitchen essentials for all skill levels from novice to expert. For this Citrus Dill Salmon recipe we used the Double-Sided Flip Measuring Spoon. This spoon is great because it is a 4 in 1 tool that allows you to measure from 1/4 tsp to 1 Tbsp. He also used the Nonstick 5″ Santoku Knife. The knife was easy to use and was perfect for cutting the citrus and dill for this recipe. Of course, the can of broth used for this recipe was opened with the Safe-Cut Can Opener, which is by far one of the best can openers that I’ve ever used!
I am participating in the Good Cook Kitchen Drawer Event and 5-day Giveaway, and you can too! Starting June 2nd, you can visit the Good Cook Facebook page.
Be sure that you are following Good Cook on Twitter and Facebook! I made over my kitchen drawers with the Safe-Cut Can Opener and Flip Measuring Spoon, listed above, as well as the Pot Clip Holder, Egg Separator and Smart Ice Cream Scoop.
- 1¼ Lb Salmon Fillet
- ½ Medium Yellow Onion- Minced
- 1 Medium Shallot- Minced
- 4 Cloves of Garlic- Minced
- 2 Tbsp. of Extra Virgin Olive Oil
- 1 Tbsp. Salted Butter
- ½ Orange
- 1 Lemon
- ¼ Cup Dry White Wine
- Dash of Cayenne Pepper (if desired)
- Zest of Orange and Lemon
- 4 Sprigs Fresh Dill
- Salt and Pepper
- Parmesan Cheese as Garnish
- 1 lb Any Pasta
- Salt and pepper salmon. Sear it in skillet with butter and olive oil, 4 minutes on each side.
- Remove the salmon, add garlic, shallots and onion to the skillet and saute until translucent.
- Add white wine to the skillet to deglaze.
- Let the mixture cook down until it is reduced by about ⅓.
- Squeeze orange and lemon juice into skillet, add orange, lemon, zest, dill and stock. Bring to a boil and lower the heat to medium and let it reduce by about ½ or until the bubbles are thick.
- Return salmon to sauce and complete cooking, approx. 8 minutes.
- While salmon is cooking, add pasta of your choice to boiling water and cook to desired tenderness. Strain and put pasta back in pot.
- Remove salmon from the sauce, pour sauce into pot with pasta.
- Serve garnished with a slice of lemon, orange and a sprinkle of Parmesan over the entire dish.
What 15 items would you choose to make over your kitchen drawers?