Extremely Delicious Lasagna with Salmon Recipe
One of the most colorful heroes of olden times is Marco Polo, a great adventurer and excellent businessperson. Like many celebrities of yore, there is quite a bit of mystique to be taken with a grain of salt. Some history books tell of his wonderful contribution to Italian cuisine by bringing pasta back from China on one of his journeys to that far and distant land. Another version of the pasta story talks about finding a food in China that was popular in Italy centuries before, when the Romans were in control of the land, but lost from the culinary offerings of Polo’s time.
Actually, pasta was alive and well during the time of Marco Polo and the durum wheat noodle that he brought back was similar to those cooked in an oven during ancient Rome’s glory, rather than boiled like pasta has been for many centuries. There were different types of tea, spices, and silks that returned with Polo, but lasagna had yet to become known. In our time, a pasta shortage is a reality.
Americans truly love pasta and Italians love it more. Whereas Americans consume about twenty pounds of pasta per person each year, Italians exceed sixty pounds each. There are good farms in that country but the pasta demands exceed the wheat that available to make pasta. Italy has to import quite a great deal of wheat to fill the pasta gap for their meals. The pasta is fresh or dried and the type of meal being cooked determines whether pasta will be used fresh or dried. Many nations have turned their farmlands into cement housing and that creates a problem with producing enough pasta for everyone.
- 16 very wide non-wavy lasagna noodles
- 24 pieces cooked salmon, skin off, and bone out, cut less than ¼-inch thick and not wider or longer than the lasagna noodles after they have been cut in half.
- 1 bunch fresh spinach leaves, washed and chopped
- 3 to 4 leaves arugula, washed and chopped
- 8 cherry tomatoes
- 12 slices mozzarella cheese, thinly sliced
- 12 slices fresh parmesan cheese, thinly sliced
- 1 ½ teaspoons fresh basil, cut into small pieces
- Any green herb leaves for garnish on top of cherry tomato (refer to picture)
- 8 Plastic sword toothpicks to hold tomatoes and herb leaf garnish
- 2 tablespoons Balsamic vinegar
- ¼ cup water
- 1 tablespoon lemon or lime juice
- 2 pods peeled garlic, minced
- 2 tablespoons sunflower oil
- 1 tablespoon olive oil
- ⅛ teaspoon crushed dry basil
- Salt and pepper to taste
- Dressing Preparation:
- Prepare the dressing first, up to a day before preparing the lasagna.
- Mix all of the dressing ingredients in a small jar with a close-fitting lid. Shake for two minutes and put into refrigerator to chill for at least one hour.
- Bring a large pot of water to boil. Drop in the lasagna noodles and cook until they are al dente (soft, but firm). Drain and spread out flat on cookie sheets.
- Use a pair of kitchen shears to cut the noodles in half across the middle of each piece (refer to picture).
- Combine the spinach, arugula, and basil in a small bowl and toss gently.
- Cut the mozzarella and parmesan slices across the center.
- On the cookie sheet, build the lasagna. Put 8 bottom pieces and shake a bit of the dressing on the top of the noodles. Put a piece of salmon on each, followed with the spinach-arugula mix and top with a slice of cheese, alternating between parmesan and mozzarella. Add another piece of noodle and repeat twice. Cover with a top noodle and shake a bit of the dressing on the top of the noodle.
- Lance the herb leaves onto 8 swords and spear through each cherry tomato, spearing each salmon lasagna set.
This is an interesting dish because no one is ever certain what is involved in salmon lasagna until the meal is visible to see. Al dente noodles form a 3-layer lasagna, layered with thin slices of salmon topped by a combination of chopped spinach, arugula, and fresh basil. Thin slices of parmesan and mozzarella cheese add a special flavor as they are placed on top of the greens, A bit of special dressing is added as the layers build up. The very top noodle has a cherry tomato and green herbs speared through to hold it to the salmon lasagna.
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