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Posts tagged ‘salmon’

Jun 6

52 Comments

Re-Purposing Leftovers-Salmon,Asparagus And Whole Wheat Pappardelle

A Bowl of pasta

bowl of pasta

I refuse to waste food and love re-purposing leftovers. It’s a challenge to try to come up with a creative and delicious dish that puts a fresh spin on your leftover food. I had a small piece of salmon and a few stalks of asparagus left over from dinner the other night, I also have some whole wheat pappardelle in the pantry that I bought (by accident) and need to start using (not a fan of whole wheat pasta). This dish came together in a flash and was really delicious, all I did was saute some shallot in a little olive oil, add a little white wine, then some heavy cream, a little dijon mustard, lemon zest, salt and pepper and reduced until it started to thicken. At the end I added the asparagus and salmon and the cooked pappardelle. This is not the type of dish that needs precise measuring, I basically ad libbed, a little of this and that until it came together. Use what you have, peas come to mind, chicken, or without any meat or fish. The pasta in the cream sauce with vegetables is wonderful on it’s own.

The amounts are approximate

Serves 1-2

1 lobe of a shallot chopped

Olive oil for pan

1/4 cup white wine

1/2 cup heavy cream

1/2 tsp lemon zest

salt and pepper to taste

1 small salmon fillet

4 stalks asparagus

Pappardelle (small handful)

Fill large pan with water add salt and bring to a rolling boil. Heat olive oil in pan, add the shallot and saute until translucent. Add the wine and reduce by half. Now add the cream, dijon,lemon zest, salt and pepper and cook until it’s reduced by half. It should be nicely thick. While the cream sauce is reducing add the pasta to the boiling water, now I used whole wheat pappardelle, it took a good 10 minutes for an al dente pasta.

When the cream sauce is reduced add the asparagus and salmon, toss in the pappardelle and gently stir until it is coated with the sauce. Serve immediately.

Jan 26

6 Comments

Featured Recipe-Asian Inspired Salmon

Every week I am going to feature a great recipe that I have made and I feel you should know about. Inpatskithen recipe for Asian Inspired Salmon is the perfect quick and delicious meal. The glaze is outstanding. Sweet and spicy, with just the right amount of acid to balance it. It compliments the salmon perfectly. I love that the glaze is also the marinade, I used a blood orange marmalade and added a little lemon zest (I love lemon in just about everything).  Pat is an active homecook and you can see her many recipes not only on her blog but on food52. This recipe was also a finalist in Whole Foods salmon contest. You can visit her blog http://www.inpatskitchen.blogspot.com/ or view her other recipes at food52.com http://www.food52.com/cooks/21631_inpatskitchen

Asian Inspired Salmon by Inpatskitchen

Serves 4

1 1/2 pounds skinless salmon fillets cut into 4 equal pieces

1 13 to 14 ounce jar orange marmalade

1/4 cup rice vinegar

2 crushed garlic cloves

1/4 cup soy sauce

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon ground ginger

1/2 teaspoon salt

2 tablespoons sugar

2 teaspoons sesame oil

Hot cooked white rice

3/4 cup sliced green onions

  1. Combine the marmalade, vinegar,soy sauce, garlic, red pepper, ginger, salt, sugar and sesame oil in a small sauce pan and simmer for about 5 minutes.
  2. Let the marinade cool and then pour about half of it over the salmon fillets and marinate them for about 1 hour in the fridge.
  3. Broil or grill the marinated fillets for about ten minutes or until flaky.
  4. Reheat the remaining marinade and serve the salmon over the hot cooked rice drizzled with the warm marinade and topped with green onion slices.