Grilled salmon with Homemade Bow-Tie Pasta

I'm so happy. Well, not exactly. It's like you know you've got a weekend with lots of work to done and exams coming up and you have got a hungry stomach but you don't feel like doing anything. Well, anyway. 

Let's get straight to these. 

Doesn't the salmon look amazing? It's perfectly baked in the oven and it cooks in no time. Salmon is one of my favourite fish, because it doesn't have too strong a fishy taste and it's really versatile. 

I simply seasoned this fish with a little olive oil, salt and pepper, and some onion and garlic herb seasoning. That's the trick to make people think you toiled in the kitchen for the whole day. When it took you only 1 minute to season the fish and 15 minutes in the oven. 

Now the pasta. I freeze my pasta once I've made it by putting them individually on a sheet of parchment paper and put them all in a large freezer bag. That way, whenever you need pasta cooked in 5 minutes, you've got them waiting in the freezer. Just cook them while they are frozen (no need to thaw them), throw them into a pot and cook them until theny float to the surface. 

And they look super cute. 

Grilled Salmon with Homemade Bow-Tie Pasta 

Serves 1

Ingredients for the Grilled Salmon
1 salmon fillet 
1 tablespoon of oil
1 teaspoon garlic and onion herb seasoning (alternatively, replace with 1 teaspoon of fresh minced garlic and onion each)
Pinch of salt and pepper 

Dry the salmon fillet in between pieces of paper towels, until they are only slightly moist. 
Place the salmon fillet skin side up on a baking sheet or tray. Drizzle with olive oil and sprinkle with herbs, salt and pepper. 
Massage them into the fish. 
Bake for 180 degrees celsius until the skins are scorched and the salmon is cooked through. 

Homemade Bow-Tie Pasta 
1 cup all purpose flour 
1 egg 
(A cup flour serves about 1. Feel free to double or triple the recipe as needed.) 

Make a well in the centre of the flour and add the egg in. 
Mix with your hands or a spatula until a shaggy dough forms. 
Add more flour or a sprinkle of water if the dough is too wet or too dry. The dough should be smooth and should not stick to your hands. 
Let the dough rest covered loosely with plastic wrap for about 10-30 minutes. This helps to loosen the gluten in the dough and make it even easier to work with. 
Roll out the dough thought a pasta machine or a rolling pin. Cut the dough into small squares. 
Pinch the squares together and set aside on a parchment line baking sheet. 
Place the baking sheet in the freezer to freeze for 30 minutes or longer before placing them in a freezer bag. 

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