My friend Jill says, “We’re always looking for something else to do with salmon.” My friend Jim says, “Give me a side that I can make on Monday, but have enough leftover for lunch or dinner; I just want to grill a little fish or chicken each night.” As for me, I like cooking anything in one pan, and while this isn’t exactly in one pan, it could be if you use fresh pasta.
This simple, but filling, healthy, and tasty entree fits the bill for all three of us and I hope for you, too. Serves two with a lot of vegetables and pasta–good hot or cold– leftover for another meal. Adding another two salmon pieces would be no trouble and cold salmon is good salmon. This is meant to be the impetus for improvisation, not an exact recipe; you’ll see why. Ingredients are in bold print. Here’s how in the PHOTO RECIPE:
Begin with bringing a large pot of water to boil (add 1/2 teaspoon each salt, pepper, and some fresh herbs like thyme) for pasta– unless you have fresh pasta. Cover it so it comes to a boil more easily. When it does, drop in 1/2 pound whole wheat linguine (I like Whole Foods 365 brand best.) and cook for ONLY about four minutes. (Add a couple of minutes if you’re at altitude.) Do not cook until done.
Meanwhile, take a large, deep saute pan or skillet, and pour in 1-2 tablespoons olive oil along with a pinch of crushed red pepper. Add and saute about four cups of assorted (your choice) chopped vegetables over medium heat –such as onions, celery, red peppers, thinly sliced carrots, zucchini, summer squash, fennel, asparagus, green beans, etc.– along with 2 teaspoons chopped fresh herbs (parsley, thyme, basil, rosemary, etc) or 1 teaspoon dried and a good sprinkle of salt and pepper. Let cook about five minutes, stirring regularly. Add 2 cloves chopped garlic during last minute or two.
When pasta has cooked about four minutes, remove it from the water using tongs (or drain in a colander) and add it to the vegetables in the saute pan. (If you have fresh pasta, add it now.) Pour in a 1/4 cup each white wine wine and chicken broth or 1/2 cup pasta water.
Place two salted and peppered salmon filets (4-6 ounces each) on pasta with vegetables and drizzle with olive oil (if desired). Sprinkle with a generous pinch of the herbs you used in the vegetables and cover with lid. Reduce heat to medium-low. Cook 8-10 minutes until salmon is nearly done–deep pink and very moist at center, firm and pale on the outside. Remove salmon to a plate and let rest two minutes. To serve, use tongs to add pasta and vegetables to a plate or pasta bowl and top with salmon. Garnish with chopped fresh tomatoes and a teaspoon of chopped parsley other fresh herb. Drizzle each serving with fresh lemon juice. Eat while hot or at room temperature. Store remaining pasta and vegetables for tomorrow’s lunch or dinner side.
Cook‘s Note: I didn’t try this, but see no reason why you couldn’t do a bit of an Asian twist on this dish. Add chopped fresh ginger with the garlic and vegetables. Stir in a tablespoon of soy sauce with the broth or pasta water (with more at table). Perhaps even a little fish sauce. Top with chopped cilantro and chopped peanuts. If you try it, let me know.
Sing a new song,