Salmon Pasta My Way

Salmon Pasta My Way

Published on July 1, 2014 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

BTW – the new South beach cookbook has this recipe in it – but not fixed the way I do it

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Ingredients

  • 1 lb salmon fillet ( about 1 inch thick), skin removed
  • 8 oz whole wheat pasta -
  • 1 cup fresh or frozen peas < well if you like them ok but… I cut fresh asparagus into diagonal 1 inch pieces ( more on this later)>
  • 1/3 Cup crumbled reduced fat feta cheese < are you kidding – just use the best feta that you can find – it will be worth it in flavor>
  • ¼ cup chopped fresh mint, plus mint leaves for garnish
  • 2 T fresh lemon juice < duh… this pulls it together and if you use the bottled stuff… don’t blame me on the results, and step away from the recipe cuz you shouldn’t be cooking at all>
  • ¼ t Salt < but of course you have to have a bit of salt and don’t be shy a little more is ok too>
  • 3 cloves of garlic

Instructions

  1. 1. Heat the broiler. Cover a broiler pan with foil and lightly coat with cooking spray. Broil salmon until opaque, about 10 minutes. Remove salmon from broiler and transfer to a large bowl. When cool enough o handle, cut into bit- size pieces. < or put leftover salmon in a pan with a bit of wine , cover it, and heat it up – duh>
  2. 2. While salmon is cooking, cook pasta according to package directions, adding peas during the last 2 minutes of cooking.
  3. 3. In a medium bowl, whisk together feta, mint, lemon juice, salt and reserved ¼ cup pasta cooking water to make a sauce. Pour sauce over pasta and salmon and toss gently to coat serve warm.
  4. 4. MODIFIED PART… I sauté a half of a large onion cut into strips not diced (think down the onion not across), then added Asparagus after about 5 mins ( cut into 1 inch diagonal strips). Then add salmon to the onions. Let things cook down some and add the garlic slivers. When fragrant, about 30 secs, add pasta water, or better yet the wine and let the juice cook down to your liking. This is the time when you can add a bit of butter to flavor the dish, not to much but perhaps a T and let it cook with the rest and every ingredient get happy. Toss with pasta and enjoy…we did.

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