You read that right! One of my favorite Jewish breakfasts is a toasted "everything" bagel smothered with cream cheese and topped with smoked salmon, red onions, a slice of tomato, fresh capers, and fresh dill. Heaven,
Recently while brainstorming some possible new recipes, I had an epiphany. What if I took all the ingredients from my favorite breakfast (minus the bagel), and transformed them into an easy and elegant lunch or dinner? Hence my new Everything Bagel Salmon over Cream Cheese Pasta. It is so delicious, I would consider it restaurant worthy and it is easy enough for anyone to make. And every ingredient listed above (other than the bagel) is included in this recipe. Plus as a bonus, the PERFECT dessert to follow this decadent dish.
(Serves 4) To make the cream cheese sauce:
Step 1 - Preheat oven to 350 degrees. Melt three tablespoons butter in a large skillet over medium heat and sauté three cloves of minced garlic for one minute, until fragrant.
Step 2 - Add half a red onion, thinly sliced, one teaspoon salt, and one half teaspoon pepper. Sauté for several minutes, until the onions are soft and translucent.
Step 3 - Add one teaspoon of minced fresh dill (or one half teaspoon dried dill).
Step 4 - Add one 8 ounce block cream cheese, cut into cubes, and stir until cheese starts to melt.
Step 5 - Add two thirds cup chicken stock and stir until the sauce thickens and becomes smooth.
Step 6 - Add one 14.5oz can diced tomatoes, drained and two tablespoons capers, stir to combine. Remove from heat and keep warm.
Step 7 - Spread one teaspoon Dijon mustard on each 6-ounce skinless salmon filet. Season with salt, pepper, and "everything bagel" seasoning.
Step 8 - Heat one tablespoon neutral oil such as canola in a cast iron skillet over high heat until almost smoking. Add salmon, plain side down and sear for 2-3 minutes to form a crust. Transfer the entire pan to the preheated oven and roast for 5 minutes for medium rare, or 8-10 minutes for well done, also depending on the thickness of the salmon. Remove from oven and cover skillet with foil to keep warm, or if you want to slow the residual cooking, remove salmon to a plate and cover.
Step 9 - While the salmon cooks, cook your favorite pasta in heavily salted boiling water according to package directions (I used linguine) and add directly to the cream cheese sauce. (It is ok if a little bit of pasta water gets into the sauce!) Add one tablespoon capers and toss to combine.
To plate, start with a mound of pasta in the center.
Top with a salmon filet, more fresh dill, and capers. Whoever you serve this to will become your instant BFF. Trust me.
So now about that perfect dessert.....and I do mean perfect. Snickerdoodle Cheesecake Bars!
Step 1 - Preheat oven to 350 degrees and grease a 9x13 baking dish. Mix the dry ingredients for the bars. Two and one quarter cups all purpose flour, one half teaspoon baking soda, one and a half teaspoons ground cinnamon, and one teaspoon kosher salt.
Step 2 - In a second bowl using a hand mixer, combine the wet ingredients - one and a half sticks unsalted butter, melted, plus one cup granulated sugar and one half cup lightly packed brown sugar.
Step 3 - To the sugar mixture, add two eggs and one teaspoon vanilla extract and mix until combined.
Step 4 - Gradually add the dry ingredients to the wet and mix until just combined.
Step 5 - For the cheesecake layer, combine two 8 ounce blocks cream cheese (softened) with one half cup granulated sugar, two eggs, one half teaspoon vanilla extract, and a pinch of salt. Using a hand mixer, mix until smooth.
Step 6 - Press half the dough into the bottom of the greased baking pan. (If itdoes not cover the bottom, add more dough.)
Step 7 - Combine one quarter cup granulated sugar with one teaspoon ground cinnamon and sprinkle half over the dough.
Step 8 - Pour the cheesecake mixture over the dough and smooth the top.
Step 9 - Crumble the remaining dough over the cheesecake mixture and sprinkle on the other half of the cinnamon sugar.
Step 10 - Bake in preheated oven for 40 minutes, until cheesecake layer is set and only slightly jiggly. Let cool completely and slice into squares.
I guarantee both of these recipes will be a hit and make you the star of the party!
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