Back to the Kitchen

Since moving away from the 3 block proximity of Trader Joe's, Safeway and the Metropolitan Market, food has become a scarce commodity at Le household. Thus, my creativity has been summoned to new heights with having to use only the ingredients available to me at any given time. I feel like I am a contestant on Top Chef. In any regard, tonight's dinner as prepared:

*Boiled a cup of linguine al dente
*Seared two duck eggs sunny side up

*Seasoned a 6 oz. filet of wild sockeye salmon with salt, lemon, garlic, butter and pepper
*Broiled the salmon at 500 degrees for 7 minutes until medium rare
*In a pan, I sauteed 4 cloves of minced garlic in scampi butter

*Sauteed the linguine along with parsley and onion powder

*Plated the pasta and topped it off with shaved Spanish Mahon cheese
*Placed the two duck eggs and a dollop of truffle oil onto the dish
*Finally, rested the salmon on top of the linguine to break both yolks
*Removed the skin and seared it to a crisp
*Tossed the whole dish together as the yolk becomes a sauce and brought everything full circle.

Wild Sockeye Salmon with Scampi Butter and Two Duck Eggs Sunnyside Up on a bed of fresh Linguine sauteed with Garlic and topped with Truffle Oil & Spanish Mahon Cheese

IT. WAS. DELICIOUS!