Vampire repeller

This meal might be a little bit heavy on the garlic. Of course, if you aren’t a fan of that you can always cut it back a bit.
I however am a huge garlic fan, so the more cloves the merrier.  Whether or not it actually keeps the vampires away, I don’t know. But I will say I’m yet to encounter one in all of my years.  
Speaking of all my years, I have a funny story from this weekend. On the weekends I teach tennis to kids ranging in age from 4 to 14 as a part of Junior League.  This last weekend, the class I was at had about 20 kids… and two coaches (one of those “coaches” being me, and lets be honest, I’m really not trained). It was a wild time to say the least.  Since it was so bright out, I had on my sunglasses. One of the little girls came up to me about halfway through the lesson and said “Can you take off your sunglasses? I want to see your eyes.” 
Being the upbeat coach that I am, I happily obliged. She then looked at my eyes and gave me a very puzzled look and said “You’re not old, you’re maybe almost old, but you’re not old.”  I really wasn’t sure how to take this, but I’m pretty sure she was checking for wrinkles. I’m very glad I sort of passed the test, although it sounds like botox might be in my future based on her “almost old” comment.
Ok I’m kidding. Botox scares me. And until it is 100% proven to be a cure for migraines, I’m staying away.
Anyway back to the pasta. This is one of those meals that seems kind of time consuming and difficult, but it really isn’t.  It came together in about 30 minutes and had a wonderful garlic-lemon flavor that just can’t be beat. 

Garlic Salmon with Vegetable Garlic Gravy Pasta
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 6

For the salmon
2 1/2 pounds Fresh Salmon Filet
Juice from one lemon
2 tsp salt
1 tsp pepper
2 tsp Minced garlic

For the Pasta
3 cups prepared fettuccini noodles ( I cooked my noodles the night before)
1/4 cup butter
1 tbsp olive oil
8 cloves garlic, finely chopped
1 shallot, finely chopped
1/2 cup chopped white onion
3 tbsp flour
3 cups chicken stock
1 orange bell pepper, finely chopped
20 fresh basil leaves, chopped
1/2 cup fresh parsley, finely chopped
1/4 cup low fat cream cheese (softened and cut into chunks)
1/3 cup mozzarella cheese, shredded
1/4 cup fresh parmesan cheese, shredded
Juice from one lemon
Salt and pepper to taste

Lemon Zest

Preheat oven to 425 degrees

While oven is preheating, pour olive oil, lemon juice, salt, pepper, and minced garlic over the salmon filet. Rub into the filet using your fingers.  Bake for about 12 minutes, or until salmon is cooked through. Remove from oven and cut into smaller chunks

While salmon is baking, combine butter, olive oil, garlic, onion, and shallot in a large deep frying pan or dutch oven over medium high heat. Let cook for about 4 minutes, until the garlic is very fragrant. Add in flour and stir to combine. It will almost be like a paste at this point.  Cook for one minute. Add in chicken stock, bell pepper, basil, and parsley. Stir together and bring to a boil, then let simmer for about 4 minutes. The gravy should start to thicken up.  Add in the three different cheeses and stir together. Taste, add salt and pepper to taste, and lemon juice. Stir together, then add in fettucini noodles. Let cook together for about 3 minutes.

Serve pasta in a bowl with salmon chunks on top.  Lemon zest and parsley can be used as garnish.

Wes made his famous statement of “now that’s what I’m talking about” after taking a bite of it. I’m pretty sure he stole this line from his brother Michael, but nonetheless it is always nice to hear after he tries one of my new dishes.

We were both big fans.

Alright, I supposed I’ve procrastinated long enough. Time to start the spring cleaning of my closet that I swore I would do while Wes was away. Here we go…

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