By Laina Adler, VP of Marketing, HarperOne
We celebrated a warm summer night last night with the 15-Minute Mascarpone Fettuccine with Broiled Salmon recipe from The Yummy Mummy Kitchen by Marina Delio. I had some English shelling peas from the farmers’ market in the fridge, so we added those in lieu of parsley and I used 1 percent milk instead of whole milk partially since that is what I have around, but also because I felt the cheese ingredients added ample fat content. The results did not suffer. This is a versatile dish that at its core is satisfying and comforting.
At a time when many people I know are giving up dairy or gluten I catch myself hesitating to prepare a meal loaded with both. That is until I let myself consider the bigger picture of how healthy we eat, how much Elixir Junior is growing, how we compensate for heavier meals by having a bowl of oatmeal and berries for breakfast.
Toddler parenting books urge parents to not to gauge their child’s nutrition intake by the meal or day, since some days it is nearly impossible to get traction on anything besides cheerios—but rather to take a longer view of health and nutrition and assess a child’s intake over the course of a week. Sometimes I think adults can learn from that approach too. So long as we’re mostly eating fresh, whole, high-nutrient foods throughout the week, by this mama’s standards we’re doing just fine!
My indicator of this meal’s success: thanks and kisses from the Elixir boys, and bowls that had been all but licked clean, before they ran out to play a bit of catch until bedtime.
15-Minute Mascarpone Fettuccine with Broiled Salmon
8 ounces fresh or dried fettuccine
¾ pound wild salmon
1 tablespoon extra-virgin
1 cup whole milk
1 clove garlic, minced
½ cup grated Parmesan cheese
6 ounces mascarpone cheese
Salt and freshly cracked pepper to taste
1 tablespoon chopped fresh parsley, for garnish
1 cup microgreens, for garnish
METHOD For the pasta, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to package directions.
For the salmon, preheat the broiler. Brush the salmon with olive oil and sprinkle with salt and pepper. Broil the salmon until it reaches the desired doneness, 5 to 10 minutes. Cut the salmon into 2-inch pieces.
For the sauce, in a large pot over medium-low heat, bring the milk and garlic to a simmer. Stir in the Parmesan and mascarpone. Season with salt and pepper. Remove from the heat and stir in the cooked pasta. Pour the sauced pasta into a serving bowl and top with the salmon. Garnish with chopped parsley and microgreens.