Impromptu Salmon Pasta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Kosher salt
8 ounces green beans, cut into 1-inch lengths
1 large ear of corn, shucked
12 ounces spaghetti or farfalle pasta
1/4 cup extra virgin olive oil
2/3 cup finely chopped celery
2/3 cup finely chopped onion
2 cloves garlic, finely chopped
1 tablespoon chopped fresh thyme, preferably lemon thyme
2 (7.5-ounce) cans wild-caught salmon, drained and optionally rinsed
1/2 cup dry white wine
1/2 pint cherry or Sweet 100 tomatoes, halved (optional)
Freshly ground pepper to taste
1/4 cup chopped chives (in 1-inch lengths)
Extra virgin olive oil and a squeeze of lemon, to drizzle
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Directions: |
Directions: Bring a large pot of well-salted water to a boil. Add the green beans and the ear of corn and cook until crisp-tender, 4 to 6 minutes. Remove and let cool.
Return water to a rolling boil, then start cooking the pasta at the same time you start cooking the vegetables (instructions follow). Cook until al dente, reserving 1 cup water for the sauce.
In a large frying pan, heat the olive oil over medium-low heat. Add the celery and onion; cover and cook until tender, about 7 minutes. Add the garlic, cook for 1 minute, then add the thyme and stir briefly.
Cut the corn from the cob and add to the pan along with the green beans and the salmon. Stir gently until the salmon breaks into bite-size chunks, then add the wine and tomatoes if using. Cook until the liquid reduces slightly, 2 to 3 minutes, stirring occasionally. Season with salt and pepper.
Add the pasta and enough of the reserved pasta water to make a thin sauce. Add more salt and pepper as needed; stir in the chives. Serve in shallow bowls, drizzled with extra virgin olive oil and a squeeze of lemon. |
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Number Of
Servings: |
Number Of
Servings:4 |
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