If you're like me, you're a little tired of grilled salmon (spoiled, aren't we?). Here's a recipe that you'll use over and over when the barbeque can't take another fillet of salmon.
|
| Fresh Salmon Pasta | |
| Serves 8 1/4lb salmon, cubed 1 lb penne pasta, cooked al dente 1 tsp crushed red pepper 2 cloves shallot, sliced thin 3 Tbsp extra virgin olive oil 1 1/2 cups diced tomatoes 1/4 cup heavy cream sprig of fresh dill salt & pepper |
If you're like me, you're a little tired of grilled salmon (spoiled, aren't we?). Here's a recipe that you'll use over and over when the barbeque can't take another fillet of salmon. Heat the oil then and the shallots and the crushed red pepper. (Adding the crushed red pepper at the beginning takes the heat out of the pepper but leaves the spiciness.) Once shallot is tender, add the salmon cubes. Sear salmon on high for total of 1 minute (make sure all sides are seared). Remove salmon. Add the cream and reduce for 1 minute. Add the tomatoes and reduce for 1 minute over med-high heat. Add the salt (be generous) and pepper to taste, then the salmon. Simmer for 30 seconds. Add cooked pasta to sauce (add some of the pasta water if you find the sauce is too dry). Toss and serve topped lightly with dill. Serving Suggestions and Tips: You can do this with any fish or even chicken (skip the dill and add rosemary) when you're bored with the same old thing. A rustic (Oregon) Pinot Noir or a Dolcetto d'Alba for you red fans goes great. Pinot Gris (Oregon) or German Grüner Veltliner for the white wine fans does it for me, too.
|
| Posted by Pat on December 13, 2006 6:50 PM | |
© DeLaurenti
Get more recipes on-line at DeLaurenti.com/recipes