Salmon pasta
Tonight I made pasta with salmon, peas, and a lemon vodka cream sauce. I had been craving something like this for a few nights, and I knew how to do everything except make an acceptable cream sauce. I went searching on epicurious.com and came up with a few results. Naturally I couldn't just pick one that I liked, so I took the different elements from three sauce recipes and made my own sauce. The results were quite good, I just wish I'd had more of it. I was trying to make the right amount proportional to the amount of pasta I had, but I should have probably made the whole recipe because the extra sauce would have been good. Here is what it all looked like in the end, but I'll also tell you how I got there (and give the full sauce recipe).
I had one piece of salmon that I drizzled with olive oil, sprinkled with salt and pepper, and broiled on a baking sheet with foil for 7 minutes, then loosely covered it with the foil and cooked it for 7 to 9 more minutes until it was cooked through.
Meanwhile I was cooking the pasta according to package directions, and I tossed some frozen peas in for the last 3 minutes of cooking time. When that was all done I drained it all off and set it aside (come on guys, we all know how to make pasta).
For the sauce (this makes 4 servings) I had 2 tablespoons of butter and one small white onion that I diced up (shallots would also work here). I melted the butter in the saucepan and cooked the onions until they were translucent. Next I added 3/4 cup of chicken broth and let it simmer and reduce for 2 minutes. After that I added one cup of heavy (whipping) cream, zested lemon peel from one lemon, 1/3 cup of vodka, and some salt and pepper to taste. I let all that simmer for about 3 minutes and added in the juice of half a lemon. I stired it all up and tossed it with the pasta, peas, and salmon (which I flaked up and mixed in while the sauce was cooking). I added some grated parmesan cheese on top and ate it all up. It was good. I like salmon and peas with pasta, I liked the onions in the sauce too, and the sauce add a heady layer to the whole experience. This would be a good thing to make if you have some leftover salmon to use with something.
I had one piece of salmon that I drizzled with olive oil, sprinkled with salt and pepper, and broiled on a baking sheet with foil for 7 minutes, then loosely covered it with the foil and cooked it for 7 to 9 more minutes until it was cooked through.
Meanwhile I was cooking the pasta according to package directions, and I tossed some frozen peas in for the last 3 minutes of cooking time. When that was all done I drained it all off and set it aside (come on guys, we all know how to make pasta).
For the sauce (this makes 4 servings) I had 2 tablespoons of butter and one small white onion that I diced up (shallots would also work here). I melted the butter in the saucepan and cooked the onions until they were translucent. Next I added 3/4 cup of chicken broth and let it simmer and reduce for 2 minutes. After that I added one cup of heavy (whipping) cream, zested lemon peel from one lemon, 1/3 cup of vodka, and some salt and pepper to taste. I let all that simmer for about 3 minutes and added in the juice of half a lemon. I stired it all up and tossed it with the pasta, peas, and salmon (which I flaked up and mixed in while the sauce was cooking). I added some grated parmesan cheese on top and ate it all up. It was good. I like salmon and peas with pasta, I liked the onions in the sauce too, and the sauce add a heady layer to the whole experience. This would be a good thing to make if you have some leftover salmon to use with something.
posted by Erin at 11:53 PM
1 Comments:
Looks really good Erin - You ought to try creating a version of Garden Skillet pasta with zuchinni etc.
Love, Mom
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