Lemon Dill Baked Salmon with Sauteed Vegetables and Farfalle in a Dill Mornay Sauce

Tonight we’re eating baked fresh lemon-dill marinated salmon served over sauteed zucchini, blanched broccoli, and farfalle tossed in a lemon-dill mornay sauce.

T: OK, Amanda, 2 questions: what is farfalle, and what is a mornay sauce?
A: Farfalle are those cute little bowtie pastas, and mornay sauce is a bechamel sauce with cheese added. There might be another name for the sauce once you added the lemon and dill like I did, but I don’t know what that name would be.
T: good, enough crazy names…
A: they’re not crazy names, it’s just being proper.
T: so, a mornay sauce is a bechamel sauce with cheese… what is a bechamel sauce?
A: it’s a white sauce.
T: it’s a white sauce….
A: yep.
T: good enough for me.
A: I figured you weren’t that interested in the details of how it’s made.
T: I certainly am interested in the details of how she eats.
A: and that’s what matters here, folks. It’s all about the flayva flave.
T: Yeah, let’s talk about the flayva flave, aka the flavor. It was beautiful.
A: well thank you there, mr. T.
T: the tangy salmon went so well with the mild creamy sauce. Mmm…
A: I thought it was quite refreshing to have the salmon amidst the heavyness of a cream sauce. Ditto on the Mmm Mmm Mmmm’s.
T: I have to admit most of my bites included some fish and some pasta or veggies. Nearly every bite was a mixed bite.
A: yeah, I thought it ate super altogether.
T: it reminds me of spaghetti and meatballs.
A: hahaha.. how well it eats together, or the dish in general?
T: how well it eats together.
A: thank heavens, otherwise I was going to call you a crazy man.
T: When I eat spaghetti and meatballs I eat a little bit of meatball with every bite of pasta, as I did here with the salmon.
A: when you eat spaghetti and meatballs it’s at mortorano’s, and the only way to make the sauce taste good is to eat the meatballs with it.
T: hey, you watch it there, missy. I enjoy my mortorano’s spaghetti and meatballs.
A: I just think it’s pretty crappy and expensive for what you get.
T: grrrr… ok, moving on… btw, mortorano’s is an Italian restaurant in downtown Baton Rouge.
A: it’s funny that you capitalize italian and not mortorano’s.
T: my capitalization is somewhat random. I haven’t figured out any pattern, anyway.
A: mine’s non existent. Alright, alright, so, what do you rate the meal?
T: what’s YOUR rating?
A: I give the meal an 8.5/10. It was very good. But I think it’s time to raise the standards for me about what should get a 9/10.
T: what do you think you could have done to improve the meal?
A: I don’t know, I thought it was damn tasty. Perhaps it was just the meal overall… not to say the the meal was at all bad in any way, I enjoyed it thoroughly. So what’s your ratings?
T: I give it a 9.45/10. I thought it was just freaking super. Very flavorful. The cream sauce wasn’t too heavy, which is a key.
A: I do agree with that. I have a problem with overly heavy cream sauces. I think what made the cream sauce less heavy is the lemon and a half that I squeezed into it.
T: That’s pretty cool.

Kusoma Kushoto kwaherini mabibi na mabwana.
Regresa aqui manana.

10 comments so far:

  1. Anonymous says:

    salmon! yummie.

  2. Kerrie Parry says:

    could you email the recipe for Lemon Dill Baked salmon with sauteed vegetables and farfalle in a dill mornay sauce- I would love to try this.

  3. I want to try this, it is just what I want, but where is the receipt?I’d like to have the lemon-dill marinade. But I can improvise. Thanks.

  4. janie says:

    would love to try this recipe. where can i find it?

  5. Angelina says:

    I also would like to try this recipe. It looks scrumptious. Where can I find the recipe?

  6. Linzy says:

    Can I please have the receipt also? I want to make this for my mom on mother’s day..
    Thank you

  7. kristina berg says:

    would love recipe for the salmon with dill mornay sauce. will serve it with orzo instead of farfalle

  8. Could I have this recipe?

  9. Where can I get this recipe?

  10. niki roti says:

    i would love to try this, can u send me the recipe?

Your comment goes here: