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Originally Posted by maleficent
Slightly off topic but .. eh...
You don't put the salt in until the water is boiling...
Pasta is pretty much flavorless- salting the water (or throwing a few garlic cloves in which i've been known to do as well) is really your only chance to give the pasta a little flavor.
If you cook the pasta in a big enough pot with enough water, it doesn't stick together when you take it out.
Putting oil in the water while it's cooking; forms a lovely oil slick on top of the water, adds no real flavor, and when you drain the pasta that's when the oil comes on it - and the oil being there also prevents the sauce from sticking to the pasta...
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Slightly more off topic .. but i'll be back on topic in a sec ..
I’ve never had trouble with the sauce not sticking to the noodles with the oil, but I only use about a teaspoon. I’ve never had trouble with flavorless noodles, but I make mine from scratch most of the time and already add in the flavor, as long as you grind up the extra flavor really fine, the pasta holds together well, they last a few days in the fridge, or longer if I let them dry out properly. I’ll try the garlic next time I use store-bought noodles.
But to not move this thread away from its original goal, another quick easy recipe for you that’s nice and quick. Just find a small piece of salmon at the supermarket. What ever is left over, you can add to your eggs in the morning, salmon and eggs go well together.
1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon packed light brown sugar
4 (6-ounce) center-cut pieces salmon fillet with skin
Salt and freshly ground black pepper
2 teaspoons vegetable oil
Stir together vinegar, water, lemon juice, and brown sugar in a small bowl.
Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat but not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.
Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon.