Gourmet Mottel: A Dinner

Salmon:

• Salmon Fillet (Get 'em frozen at Costco)
• Chinese Hot Mustard - spread  lightly across top of fillet (I happened to use a packet of Kari-Out "Lady" mustard) 
• Garlic powder (for those in the know about 712 - it's from the same MASSIVE bottle I bought when I moved in)
• Salt (sprinkled to taste)
• Paprika 
• Rosemary (Whenever I eat rosemary, I'm reminded of the Simon and Garfunkel rendition of Scarborough fair)
  
• Freshly ground black pepper (from my father's pepper mill - the gift that keeps on giving!) 
• Lemon Juice (always fresh squeezed - applied liberally over fish)
• Fresh Basil leaves (put around the fillet)

Bake the salmon at 350° for 20 minutes

Pasta:

• Pasta (Cavatappi pasta cooked to al dente)
• Portabella mushroom caps (two of them - sliced then halved)
• Infused Olive Oil (Colavita novella olive oil - I infused it with rosemary, oregano and crushed red pepper) 

Begin to saute Portabella caps, While they are cooking add:

• Diced Fresh Garlic (I don't think I have a single recipe on this blog without garlic in it!)
• Balsamic vinegar (only a dash)
• Ground Pepper (same as in the fish)
• Salt
• Crushed Red Pepper
  

After the mushrooms are cooked, add

• Fresh Basil (diced)
• Cherry Tomatoes

Saute for a minute longer, then mix into pasta. Then add

• Ground Parmesan Cheese

I had planed on serving dinner with a bottle of Boulevard Saison, but due to the 750 ml bottle, I opted to pair dinner with a Samuel Smith's Organically Produced Lager Beer

Food for Thought while eating (care of Wikipedia)

• A simple rule of thumb is that the vast majority of Atlantic salmon available on the world market are farmed (greater than 99%), whereas the majority of Pacific salmon are wild-caught (greater than 80%). Farmed Atlantic salmon outnumber wild Atlantic salmon 85-to-1. The natural colour of salmon results from carotenoid  pigments, largely astaxanthin but also canthaxanthin, in the flesh.[42]  Wild salmon get these carotenoids from eating krill and other tiny shellfish.
• Garlic powder has a different taste than fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon  of garlic powder is equivalent to one clove of garlic.
• The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea. . .  Somehow, the use of rosemary in the garden to repel witches turned into signification that the woman ruled the household in homes and gardens where rosemary grew abundantly. By the 16th century, this practise became a bone of contention; and men were known to rip up rosemary bushes to show that they, not their wives, ruled the roost.
• Basil is commonly used fresh in cooked recipes. It is generally added at the last moment, as cooking quickly destroys the flavour. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavour
• Saison (French, "season") is the name originally given to refreshing, low-alcohol pale ales  brewed seasonally in farmhouses in Wallonia, the French-speaking region of Belgium, to refresh farm workers during harvest season.

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