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About the Dish

4 ounces Penne
1/4 cup T. Lish Sweet Garlic Dressing
2 teaspoons Apple Cider Vinegar
1 teaspoon Honey
1 teaspoon Red Pepper Flakes
8 ounces Wild-Caught Alaskan Keta Salmon
3 cloves Garlic
2 ounces Green Onion
2 ounces Arugula
5 1/2 ounces Edamame
1/2 ounce Anson Mills Benne Seed
Per Serving
Calories 700
Total Fat 29 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 55 mg
Sodium 350 mg
Total Carbohydrates 65 g
Dietary Fiber 13 g
Sugar 13 g
Protein 43 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Ginger Belgian Wit

Ginger is a fascinating flavor that can add both sweetness and spice. It also serves as an amazing complement to garlic. Atlanta's Monday Night Brewing Fu Man Brew is a Belgian wit with added ginger. Paying tribute to a founder’s time in Japan, it is a beer brewed for food. The spicy Belgian yeast and ginger will pair wonderfully with the sweet garlic salmon, without detracting from the garlic bite.

Monday Night Brewing Fu Man Brew

Viognier - Eden Valley, Australia

This glaze has a natural sweetness that will match well with the ripe tropical and floral notes of viognier. Not only does it get along with the bitterness of arugula, but it also mitigates the spice from garlic.

Yalumba Viognier, Eden Valley, Australia

METHOD

1
• Place a medium saucepan over high heat. Add about 6 cups water and 1 teaspoon kosher salt, and bring to a boil. • Stir in pasta. Cook until pasta is tender, 10 to 12 minutes. • Reserve 1/4 cup pasta water. Drain, and set it aside.
2
MISE EN PLACE • Peel and thinly slice garlic. • Trim and finely chop green onion.
3
In a bowl combine Sweet Garlic dressing, vinegar, honey and red pepper flakes.
4
• In a large skillet over medium-high heat, warm 1 teaspoon cooking oil. • When hot, add salmon, skin side up. Cook undisturbed for 2 minutes. • Gently flip, and cook 1 minute more. • Transfer to a plate, and cover to keep warm.
5
• Add garlic and half of green onion to skillet. Cook until fragrant and shiny, about 1 minute. •Add arugula and cook, gently stirring to wilt the leaves, about 1 minute. • Transfer arugula to pasta, and toss to combine.
6
• Return salmon to pan, skin side down. Increase heat to medium high. When salmon begins to sizzle, add edamame. • Pour sweet garlic sauce over salmon, and cook until edamame is tender and salmon is done, about 2 minutes. • Adjust consistency as desired with reserved pasta water.
7
• Divide pasta between 2 plates. Top with sauce, salmon and edamame. • Garnish with benne seed and remaining green onion, and enjoy!