SALMON, CAJUN-STYLE


1/3 c. butter
2 Tbsp. Cajun seasoning, or blackened seasoning
1/2 tsp. minced garlic in water
1/2 c. dry vermouth
4-6 salmon fillets, or enough fillets to cut into 4-6 portions
1/4 c. finely chopped walnuts or pecans, optional
lemon wedges


Melt butter in large, nonstick skillet over medium-high heat. Stir in Cajun seasoning and garlic. Cook for 2 minutes, stirring constantly. Add vermouth. Cook for 3 minutes, stirring constantly. 

Add salmon fillets and optional nuts. Cook for about 10 minutes per inch of thickness, or until fish flakes easily when tested with a fork. Squeeze lemon over salmon and serve immediately.

 
- SIDE DISH -

FETTUCCINE CASSEROLE


4-5 green onions, finely chopped
3/4 stick of butter
1 1/2 c. chicken bouillon
2 c. half and half
2 c. sour cream
1/2 c. fresh-grated Parmesan cheese
1 Tbsp. dried chives
1 lb. fettucine noodles, cooked and drained (we broke them in half first)
dry bread crumbs for topping


Preheat oven to 300 degrees.

In a medium skillet, cook the green onions in butter and bouillon for about 5 minutes. Remove from heat and stir in the half and half. Using the pot you cooked the fettucine noodles in, mix thoroughly with the next 4 ingredients. Pour into a large, greased casserole, and top with a light sprinkling of bread crumbs. Bake, uncovered, for 30 minutes, being careful not to overcook. Serve immediately.


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    This meal is rated a two scrubbie clean-up.