A quick pasta dinner, trying to to keep it light because of the heat but still bordering on comfort food. Plus I managed to get it together to post for Presto Pasta over at Once Upon a Feast. This isn’t from a cookbook but is just a combination of two of the things I was craving – salmon and pasta. I think next time parsley would be a good addition. The perfect food to say goodbye to Potter with. Without spoiling anything I can honestly say that it was great and I feel very satisfied without feeling sad that is over.
1 small fillet salmon, skinned removed, cut into 1″ cubes 1. Heat a medium non-stick skillet over medium heat. Salt and pepper the fish. Add a tablespoon of the olive oil and then the fish to the skillet. Cook on both sides until just starting to brown but still pink inside. Remove from skillet and set aside.
(serves 2-4)
1 tablespoons olive oil
½ onion, sliced
1 clove garlic
1 teaspoon red pepper flakes, or 2 dried thai chiles, crushed
2 tablespoons sun-dried tomatoes, small dice
½ cup white wine
1 can artichokes, rinsed, drained and quartered
salt and pepper
½ package linguine
2. Cook the pasta to just before al dente. Reserve pasta water.
3. Meanwhile turn the skillet heat to medium low, add the onion and sweat for a few minutes – until translucent. Add the garlic, chiles and tomatoes and cook for two minutes, stirring to prevent the garlic from burning.
3. Add the wine and cook until half of it has evaporated. Add the artichokes and toss with the pasta and salmon. Add several grindings of pepper and taste and adjust for seasoning.
{ 5 comments… read them below or add one }
It does look lovely. I love pasta and salmon. It’s so rich and creamy. Thanks for sharing the recipe with Presto Pasta Nights.
Glad you enjoyed the last Harry Potter.
I love pasta with artichokes and the salmon bits are a great addition!
This looks awesome. Combining all of my favorite flavors~ the perfect pasta dish.
Love your blog! I’ll be back if I can find my way.
Yep, pasta and salmon are both crave-able foods — I always figure that craving salmon (especially the tinned kind) means I need calcium — all those bits of bone!
And ditto to your comments re Harry. I even made a point of being in a wonderful place for the last pages, just so I’d *know* where I was for it.
Great blog, Kate!
PS Please solve the mystery of the pasta water you said we should save.
Pasta releases starch when it cooks in the water which can help create a sauce without making it watery. Plus, generally it is still hot so it won’t cool down your food. But I am no expert by any means…