I have a tendency to wander the isles of the grocery store and ignore my list. a lot of times I end up with a fridge (and pantry) full of odd ingredients. this dinner may sound a little strange, but it was delicious! clearly, I don’t agree with the whole “fish and cheese don’t mix” nonsense.
4 salmon fillets
1/4 c liquid aminos
1 tbsp worcestershire sauce
2 cloves garlic, finely chopped
1 tbsp onion powder
1 tbsp honey
1 lb linguine pasta
1/4 extra virgin olive oil
1 tbsp crushed red pepper flakes
1 tbsp dried thyme
1 tbsp garlic powder
1 tbsp cracked black pepper
1 tsp red pepper flakes
1 tsp sea salt
12 oz. bag frozen edamame, steamed and shelled
1 c crumbled feta cheese
whisk together the liquid aminos, worcestershire sauce, garlic, onion powder and honey. pour over salmon and marinate in fridge for a few hours. in the mean time shell that edamame you steamed and set aside.
grill the salmon or fry in a pan until it reaches 145º.
cook pasta according to the package, drain and toss in olive oil. stir in spices, feta and edamame beans. flake the salmon, stir into pasta and top with extra feta and a drizzle of olive oil.