Salmon Pasta

© 2012 REMCooks.com

So much food and so little time to post of late. Work, life and projects have been interfering with food blogging of late but such is life. Nonetheless, we always have time for food and this was a flavorful weeknight meal.

Sometimes I get tickled with my friends. Many of them don’t look at the blog because they think the food I cook is too complex. Sadly, they won’t even try these recipes unless they come over for dinner. :( Now, like most of us, I do like to cook and play with my food. I have tons of cool kitchen toys that I have accumulated over the years and am still accumulating more (I can’t wait to get my molecular gastronomy packages). But some of my friends forget that I really do work and don’t have time to spend in the kitchen all day long cooking dinner. Now granted, some of the dishes I cook are quite complex, i.e. sous vide cooking, but those dishes are fixed on the weekends when we have all day long to cook and play with the food. Like everybody else, during the weeknights we want something quick, tasty, filling and generally healthy. As a result, most of the recipes posted on this blog are cooked within 30 – 40 minutes, like this one. We hope you like it.

Ingredients

  • 1/4 cup olive oil
  • 12 oz salmon filet
  • 3 large garlic cloves, chopped
  • 1/2 pound mushrooms, sliced
  • 5 scallions, chopped
  • 1 large tomato, seeded and diced
  • 1/3 cup dry white wine
  • 3 Tbsp capers, drained
  • 1/2 lb pasta (spaghetti, linguini, fettucini will work fine as will penne)
  • 1/4 cup fresh fennel fronds, chopped
  • 1/2 lemon, juiced

Instruction

Bring a large pot of water to a boil and cook pasta.

Heat oil in heavy large skillet over medium-high heat. Season salmon with salt and pepper and add to the skillet.

© 2012 REMCooks.com

Sauté salmon until just cooked, roughly 3 minutes. Remove salmon to a cutting board. Remove skin and cut into 1/2 – 3/4 inch chunks and set aside.

© 2012 REMCooks.com

Add garlic to same skillet and sauté until fragrant, roughly 30 seconds.

© 2012 REMCooks.com

Next, add the mushrooms and sauté for roughly 2 minutes.

© 2012 REMCooks.com

Now, add the scallions, tomato, wine and capers. Cook until mushrooms are tender and the tomatoes start to break down, roughly 5 minutes.

© 2012 REMCooks.com

Add pasta, fennel fronds, lemon juice and salmon. Toss to incorporate.

© 2012 REMCooks.com

Season with salt and pepper. Serve and enjoy! If desired, sprinkle with some grated parmesan cheese.

© 2012 REMCooks.com

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18 thoughts on “Salmon Pasta

  1. YAY! Guess what?! Our local village supermarket randomly started stocking smoked salmon (albeit frozen but beggars can’t be choosers) recently. I can feel a variation of this recipe coming to a certain Korean village kitchen very soon! In fact, sans caper is the only amendment I’ll need to make. Joy :)

  2. Salmon is my to-go-to seafood if I’m craving for fish, very versatile fish! Lovely pictures and for sure most definitely delicious dish :-)

    • Thanks for dropping by and the nice comment. Baby Lady says any caper will do and not to worry about size. Capers are categorized and sold by their size, with the smallest sizes being the most desirable. There are non-pareil (up to 7 mm), surfines (7–8 mm), capucines (8–9 mm), capotes (9–11 mm), fines (11–13 mm), and grusas (14+ mm). We actually prefer the non-pareil, meaning no parallel, i.e nothing compares, and the surfines.

  3. Pingback: Delicious Salmon Pasta Recipe | TrineMarie

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