Spaghetti & Sauce
1 lb Spagetti
4 egg yolks
1½ cups cream
4 tbsp chopped fresh dill
Garlic powder; or fresh garlic, pressed
Salmon Shish kabobs
Turn your oven to Broil. Place the rack on the highest position possible, without touching the heating element. Allow the oven to heat through.
Cook spaghetti according to package instruction, but drain it about 2 minutes before they’re al dante.
Meanwhile, prepare the salmon. Cut it into 1 inch cubes, sprinkle with salt, pepper and garlic. Get the salmon on the presoaked skewers.
Place on a foiled baking sheet and slide in the oven (on the highest rack). Bake for about 10 minutes, keeping a close eye on the shish kabobs. Turn them if needed, or rotate the sheet as needed, for each skewer to broil evenly.
Make the sauce for the pasta. Pour the heavy cream in a skillet, add garlic powder, salt & pepper. Allow the sauce to reduce.
As soon as pasta is drained, put the egg yolks into the pasta and quickly stir to coat the pasta evenly.
Once the sauce is reduced, pour it over the pasta, sprinkle with dill and mix.
To serve, place desired amount of pasta on a plate, top with 1 salmon skewer and a lemon wedge.