Doing everything you’re not supposed to be doing…

It’s Monday night, 3 days away from my one and only exam and I can’t seem to focus on getting any studying done, the whole course doesn’t really seem to make much sense, probably due to the incompetence of my lecturer and tutor (okay and my tendency to procastinate). Damn this whole database crap is doing my head in, functional dependencies, lossless decomposition, dependency preservation, b+ trees, joins, 4th normal form, multi valued dependencies, indexes, sparse indexes…argh I don’t remember anything. Should have at least rocked up to the tutes, I think I would have at least learnt some of processes needed to answer some of the exam questions. But anyways, enough of my ranting about the stupid subject and my crappy teachers.

I’m gonna write about dinner from last night (which I made, by myself XD).

The dish? Linguine withPanfried Salmon, well in my case it was more Fettucine than Linguine. Picture of the final result below. Verdict? Fairly tasty, but not as good as my Creamy Saffron and Seafood Fettucine from the other day (unfortunately no pics).

20091101-DSC_3846

The recipe I found from google and allrecipes.com.au and instructions/ingredients are as follows.

Ingredients:

  • 400 g salmon fillet, skinned
  • grated zest and juice of 1 lemon
  • 2 tbsp chopped fresh dill
  • 350 g linguine
  • 250 g carrots, cut into thin sticks
  • 250 g zucchini, cut into thin sticks
  • 1 tsp canola oil
  • ⅓ cup (85 g) plain low-fat yogurt
  • salt and pepper
  • 1 lemon, cut into wedges

Cooking Instructions

  1. Cut the salmon into chunks and place in a dish. Add the lemon zest and juice and the dill. Turn the chunks of salmon to coat them evenly. Cover and marinate in the refrigerator for at least 10 minutes.
  2. Cook the linguine in boiling water for 10 minutes, or according to the packet instructions, until al dente. Add the carrots to the pasta after 8 minutes cooking, then add the zucchini 1 minute later.
  3. Meanwhile, brush a non-stick or heavy-based frying pan with the oil and heat thoroughly. Drain the salmon, reserving the lemon juice marinade. Add the salmon to the hot pan and cook, turning the pieces occasionally, for 3–4 minutes or until the fish is firm and just cooked.
  4. Add the reserved marinade and the yogurt to the salmon and cook for a few seconds. Remove from the heat and stir in seasoning to taste.
  5. Drain the pasta and vegetables and transfer them to a serving dish or to individual plates. Add the salmon mixture and serve with lemon wedges.

Leave a Reply

Your email address will not be published. Required fields are marked *