SALMON PASTA WITH GARLIC CREAM SAUCE
A quick and flavorful weeknight dinner! This easy Salmon Pasta recipe is ready for the table in just 20 minutes.
Provided by Blair Lonergan
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Cook the pasta in a large pot of salted boiling water according to package instructions. Drain.
- While the pasta boils, prepare the sauce. Toss the salmon in flour.
- Melt butter in a large skillet or Dutch oven over medium-high heat. Add salmon and saute for 1 minute. Add garlic, onion, mushrooms, salt and pepper. Cook until garlic is golden and mushrooms are tender, about 5 minutes. Stir in white wine, scraping the browned bits from the bottom of the skillet as you stir.
- Reduce the heat to medium-low and simmer until the sauce is reduced by half. Add cream and reduce to a medium consistency. Stir in frozen peas and cook for 1-2 more minutes, or until heated through. Remove from heat.
- Add cooked pasta to the skillet and toss to coat. Taste and season with additional salt and pepper, if necessary. Garnish with fresh parsley and serve.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 643 kcal, Carbohydrate 50 g, Protein 33 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 146 mg, Sodium 294 mg, Fiber 3 g, Sugar 3 g
ROTINI WITH SALMON AND ROASTED GARLIC
This may seem like a lot of garlic, but because it's roasted it only contributes a mellow, nutty flavor that goes beautifully with the salmon. Capers and lemon zest add some brightness to the dish, which is a perfect light spring meal.
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Cut the heads of garlic in half crosswise and place on a sheet of foil. Drizzle with the olive oil and season with salt and pepper. Fold the foil up and around the garlic, making sure it stays flat, and fold the edges to seal into a tight packet. Roast until soft, about 60 minutes. Let the garlic cool slightly, then squeeze the cloves out of the skin. Mash half of the roasted garlic cloves into a paste with the back of a fork. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
- Meanwhile, combine the Marsala and chicken broth in a large, heavy skillet and bring to a simmer. Add the mashed roasted garlic and stir to dissolve. Simmer uncovered for 4 minutes, then add the salmon, cover, and simmer for 4 minutes longer. Remove from the heat and add the remaining whole roasted garlic cloves, the lemon zest and juice, rosemary, and the cooked pasta. Stir to combine; add the extra-virgin olive oil, capers, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir once more. Serve immediately.
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