Salmon Bowls
Another variation on a previous recipe - For some reason, salmon makes me gag now and this is the ONLY way i can eat it.prep time:
cook time:
total time:
Ingredients
- ¾ pound salmon fillet
- 1/3 cup extra-virgin olive oil, divided
- kosher salt, to taste
- ground black pepper, to taste
- 3 cloves garlic, minced
- Red pepper, I had small bits leftover and used for color only
- 1 medium shallot, diced
- 2 medium zucchini, thinly sliced then cut into half moons
- 2 teaspoons lemon juice
- ¾ pound pappardelle
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 400º. Place salmon on a piece of parchment paper on a sheet pan. Drizzle the salmon with 1 teaspoon of olive oil and season with salt and pepper. Bake until tender and cooked through, about 15-20 minutes.
OR… you can pan saute the salmon until cooked through.
- While salmon is baking, bring a large pot of water to a boil; add salt and pasta. Cook, stirring occasionally until done. Do not overcook. Drain and leave in the colander.
- While salmon is cooking and pasta is boiling, using a 10 inch sauté pan over medium heat, add 2 tsp oil and heat. Add the shallots, and cook for about 3 minutes, then add the garlic and continue cooking for about 1 minute. Add in the zucchini and peppers, and cook for an additional 5 minutes. Turn the heat to low to allow the peas and mushrooms to continue to cook without scorching.
- Break the salmon into pieces with a fork, add to the vegetables, stir to combine. Then add your pasta, a tbsp of olive oil, or maybe a tsp of butter, stir, check your seasonings and adjust if necessary.
- Serve in shallow bowls, and top with parmesan cheese if you like. It adds a nice saltiness to the dish.
- You can use any green vegetable you prefer, this dish is also good with sliced zucchini, spinach, Swiss chard and collard greens. Broccoli would also be a good addition, but would need to be pre-cooked a little in order to be tender
All photographs copyright Janet S. Grey.
No comments :
Post a Comment