Friday, May 7, 2010

Salmon & Pasta Primavera ~ by D'Lynn

1 1/2 tsp Dill Weed
1 tsp Minced Garlic
1 tsp Minced Onion
1/2 tsp Coarse Ground Black Pepper
1/4 tsp Thyme Leaves
8 oz of Linguine Pasta
1 LB of cooked Salmon
4 1/2 Cups assorted cut-up, fresh, vegetables
1 Cup heavy Cream
3/4 Cup of Chicken Broth
1/2 Cup Parmesan Cheese
2 TBSP Butter
1/2 tsp salt

Cook Salmon. I put a large fillet on a double layer of foil on the BBQ grill, usually 7 min/inch of Salmon thickness. I shut the grill off and let it sit a bit to cool. Then I flip it onto a plate, peel the fish skin off, and then cut the Salmon into chunks.

Cook pasta in a large saucepan as directed on the package, add the fresh vegetables the last 3-4 minutes of cooking. Drain Well.

While Pasta is cooking, add remaining ingredients, except cheese into a saucepan. Heat it slowly to boiling, stirring constantly to make sure cream doesn't scald. Once it reaches boiling, reduce to simmer and add the cheese, continue stirring so that it doesn't all stick to the bottom of the pan, about 5 minutes.

Add pasta and veggies to sauce and fold together until sauce is evenly distributed through the dish. Turn out into a pasta bowl or plate and add the salmon, mix this in evenly.

*I opted for fresh broccoli and marinated artichoke hearts, but carrots, peas, and red bell peppers are nice additives as well. You may also use 1lb of shrimp, scallops, etc. for the seafood portion of the meal.

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