Sockeye Salmon with Whole Wheat Pasta

I feel like I’ve been terribly negligent in keeping you all updated on my Whole Foods Pantry Challenge.  Because I know you’ve all been waiting with baited breath to see just what I’ve been cooking with all of those pantry staples – right?  Like you have nothing better to do than sit around wondering about my meal-planning abilities.

Mostly you’re probably just wondering when I’m going to get around to choosing a winner for that awesome $50 Whole Foods gift card.  Don’t ask me why I decided to make that contest go the whole month of January.  In retrospect that seems like an awfully long time.  However, the good news is you still have a week left to enter, so get on it if you haven’t already.  Just follow the link above, or tweet: I want to win a $50 Whole Foods Gift card from @HFM_Alpharetta and @lifeinrecipes: http://bit.ly/AsEio7.  If you’ve already done both of those things, then yay! you’re entered (don’t do it again, though, because you can only enter twice – once in the comments and once on twitter).

Today, I’m talking about salmon.  Which I always want to pronounce saL-man (as in Salman Rushdie).  It’s annoying.  However, it tastes good, and it’s good for you, so I eat it despite the fact that I practically embarrass myself every time I have to ask for it at the fish counter.

I don’t buy salmon (rushdie) often, because I like to buy wild-caught, preferably Alaskan (because their fisheries are reputed to be some of the most sustainable) and that can be expensive.  Luckily, every so often Whole Foods will run a sale, and you can get whole salmon filets for $7.99 a pound (normally it costs $14.99 a pound).  When that happens, like it did this past Friday, I like to stock up.

Today was one of those days where I just didn’t want to do much of anything.  Last night I helped a friend out by catering a dinner for 50 people at her church, so I was tired.  Exhausted really.  And the last thing I wanted to do was spend a lot of time in the kitchen.  It was a lazy, rainy Sunday, is what it was.

At almost 5:00 this afternoon, I remembered that I was supposed to do the Week 4, Day 3 workout in my Couch to 5K program (I bet you thought I’d given up on that, since I haven’t really talked about it in the last three weeks.  But I didn’t – I’ve been very good.  In fact, today I did something I never thought I’d be able to do – I ran for 20 minutes straight without stopping.  I realize that for some people that is a small feat, but for me (who could barely run for one minute when all of this started), it’s huge).  Despite the fact that the last thing I wanted to do was get on the treadmill and run, I made myself put on my workout clothes, lace up my running shoes, and do it.

The point of all that (aside from giving myself a huge pat on the back) is to say that I usually try to have dinner on the table by 6:00.  If I didn’t start my workout until almost 5:00, that means I didn’t get finished with the workout until almost 5:30, and that means I had fewer than 30 minutes to get dinner ready.  Luckily, fish is fast.

Seared Sockeye Salmon over Whole Wheat Pasta in a Saffron Cream Sauce

adapted from this recipe from Cooking in Sens

prep time: 5 minutes

cook time: 20 minutes

serves: 6-8

Ingredients

  • 1 1/2 pounds wild-caught sockeye salmon, cut into 4-oz. portions
  • 1 pound whole wheat pasta (I used the spaghetti I bought at the beginning of the month, for the pantry challenge)
  • 2 Tablespoons butter
  • 1 medium onion, diced
  • 1/2 cup dry white whine
  • 1/4 teaspoon saffron
  • 1 teaspoon prepared mustard
  • 4 oz. mascarpone cheese
  • 1/4 cup sundried tomatoes, reconstituted in boiling water (also from the pantry challenge)
  • parsley for garnish
  • 2 tablespoons olive oil
  • salt and pepper
  1. Put a large pot of well salted water on to boil. Cook pasta.
  2. Melt the butter in a large skillet over medium heat.
  3. Add the diced onion and cook until traslucent.
  4. Add the wine and saffron, stir in the mustard and mascarpone.  Cook to thicken a bit.
  5. Add the sundried tomatoes.  Taste for seasoning – add salt and pepper as needed.
  6. When the pasta is al dente, add it to the the cream sauce and stir to combine.
  7. Heat a large iron skillet over high heat.  Add the olive oil
  8. Season the salmon filets with salt and pepper.  Place them in the skillet, skin side down.  Cook for 5 minutes on each side, or until cooked through.
  9. Serve  salmon over the pasta, garnish with some chopped parsley.

This was a hit with the entire family.  The youngest asked for seconds, and the oldest barely complained (which in my book is a huge accomplishment).  My husband, who isn’t a huge fan of salmon (he prefers the milder, whiter fishes), even liked it.  The sauce was light and mildly floral from the saffron.  The pasta had a nice bite to it, and the salmon was delicious – crispy skin, nice sear, tender and flaky on the inside (please don’t chastise me for the layer of albumin sneaking out in that picture above.  I realize it’s not cooked to Top Chef perfection, but it was good enough for us).  If you’re looking for a quick, flavorful and relatively healthy meal, this is a a good one.

About these ads

Tags: , , , , , , , , , , , , , ,

Categories: Dinner, Pantry meals

find l.i.r.

subscribe, follow, like

9 Comments on “Sockeye Salmon with Whole Wheat Pasta”

  1. 22 January 2012 at 11:07 pm #

    Wow – this looks stunning! I’m severely allergic to salmon, but it might be worth the risk for this one!

  2. 23 January 2012 at 10:23 am #

    Love the Top Chef reference. I had never even heard of that before. And was obviously mal-cooking my salmon the whole time.

    Also – my father does say SALmon (unabashedly) as well as WARSHington.

  3. 23 January 2012 at 10:36 am #

    While I can’t eat this delightful dish – B10 loves SALmon (as does the younger of the boyfriend’s daughters), so perhaps I can actually practice cooking and making it for an appreciative audience someday!

    And as for appreciative audiences, people thought the murder mystery was funny, but the highlight of church Sunday morning was hearing everyone talk about how DELICIOUS the food was. They couldn’t understand HOW we managed to have such PROFESSIONAL food for $25 per couple. You made the night, and that was just about the best launch to a Drama Ministry I could have asked for. Thank you!

  4. 23 January 2012 at 11:43 am #

    Fantastic. WANT.

  5. 23 January 2012 at 2:13 pm #

    This looks gorgeous – I adore salmon, and the sundried tomatoes sound perfect with the pasta. Great dish :)

  6. 24 January 2012 at 7:56 am #

    Okay. I’m supposed to be eating breakfast… but now I want this salmon! Lovely photos, lovely post!

  7. 24 January 2012 at 3:29 pm #

    Nice photos. This sounds great.

  8. 24 January 2012 at 3:59 pm #

    That looks amazing–and congrats on the top 9! As someone who eats a lot of Alaska salmon every year, this is a new, fresh way to prepare it.

  9. 7 February 2012 at 8:03 am #

    Now I’ve got to go back and read all about the pantry challenge. That sounds very fun and intriguing. Love salmon.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 165 other followers

%d bloggers like this: