If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Ana’s Salmon Pasta with Capers, Lemon and Dill

Chewing the Fat has been on a brief hiatus as I have been traveling gathering material for some new travel pieces for The Daily Meal. Pardon my absence but I think it will be rewarded with some new food ideas for you that will be appear here in the next few weeks.  In the meantime, today’s recipe will reward you with a simple evening meal that is perfect for a Piscatorian Monday.  It’s a lovely creamy mix of fresh salmon, dill and lemon that’s a perfect companion to your favorite ‘short’ pasta and it comes together in no time. 

In addition to being an author and historian, our friend Ana is a marvelous cook.  One night last month she served us a particularly fine pasta dish which, she insisted, was as easy as all get out to make. In fact, I am publishing this recipe without our usual steps visuals because it really doesn’t need them.  All it does require is about 20 minutes in the kitchen and should be served immediately upon being cooked.  You can serve this with Parmigiano cheese if you are not an adherent to the Italian dictate of never serving fish with cheese. (None other than the late Marcella Hazan debunked that prohibition to me when I asked her advice on the subject.) Add some crusty bread and a green salad and you’ll have a 30-minute meal you’ll make again and again. Here is the recipe:


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