Oh hi there.
I forget every year exactly how insane the end of the school year is. Oh well, I survived yet another year, finishing up my 9th year teaching. It’s kind of hard to believe.
After many days of eating simple stuff from the fridge, eating far too much carry-out, and staying up far too late, I finally decided to cook today. This meal is one that’s bigger than the sum of its parts.
I happened upon some beautiful filets of wild Copper River Sockeye salmon and jumped at the opportunity to actually be able to afford one of my favorite fishes to cook at home. The color was beautiful, and the cute fish guy at the grocery store gave me a container of “sweet-hot maple BBQ rub” for it. Thank you cute fish guy at the grocery store.
I decided to pick up a set of cedar planks as well, since I’m hoping to be doing a bit more fish grilling this summer, and there’s no time like the present! A two-hour soak in water ensures no major fires, but the hot coals of the grill encouraged some serious smoke.
A mere 15 minutes later, we had a lovely caramelized salmon filet with a slightly hot, slightly sweet seasoning thanks to the rub from the cute fish guy. Grilled yellow peppers and cacio e pepe rounded out the meal.
What the heck is cacio e pepe? Well, by the process of elimination, its the lovely pasta section on my meal plate below:
My mom and sister told me about this dish when they returned from Italy last summer. It’s simple: pasta, black pepper, olive oil, more black pepper, and Romano cheese.
Cacio e Pepe
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients (4 servings)
- 6 ounces dry linguini (we use Dreamfields low-carb)
- 1 Tablespoon olive oil
- 1 teaspoon butter
- 1 teaspoon cracked black pepper (or to taste)
- 1/2 teaspoon kosher salt
- 3 ounces pecorino romano cheese, grated
Cook and drain the pasta, reserving about 2 Tablespoons of the pasta cooking water.
Return the pasta to the cooking pot, add the reserved pasta cooking water, olive oil, butter, salt, and black pepper. Stir in the romano cheese.