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Spaghetti with Salmon & Pesto

July 23, 2012

This wasn’t going to be a blog entry, but before I could even sit down to start my meal, Teresa was saying “this should be a blog entry.”

Some of the times and quantities may be even more loosey-goosey than usual, but that really won’t matter. You couldn’t really mess this up too much except maybe for overcooking the salmon, but that won’t really happen over medium heat, when you keep adding other ingredients to the pan.

I think this would be really good with mussels instead of salmon as your protein. Just prepare as below, skipping the salmon part, and prepare regular steamed mussels in wine, shell them, and add them to the sauce.

As Teresa pointed out, this might work better with a different kind of noodle (I said rotini, she said linguini), but there’s something about spaghetti and pesto that makes me crave it once in awhile.

Spaghetti with Salmon & Pesto

about 1/2 package (1 lb.) dried spaghetti
a nice-size glug of olive oil (maybe 2 tbsp)
1 shallot, chopped
pinch of pepper flakes
about 1 lb or slightly less salmon, cut into bite-sized pieces (we use salmon offcuts for recipes like this. If your fishmonger–how I love that word–offers these, they’re much more affordable than fillets).
1 pepper, your choice of colour, sliced (for more visual appeal mix and match one pepper’s worth in different colours)
splash of white wine (about 2 tsp)
about 2/3 cup black olives, pitted and halved
1 tomato, diced
about 1/2 cup prepared pesto, or pesto from your favourite recipe
1 tbsp capers
grated fresh parmesan cheese, for serving

1. Prepare the spaghetti al denté, according to the package instructions. Meanwhile, heat the olive oil in a large sauté pan or Dutch oven over medium heat. Add the shallot and pepper flakes and cook, stirring, for a minute or two.

2. Add the salmon and cook, stirring, until it’s almost done (almost all the salmon has turned soft pink in colour). Add the pepper and wine and cook about another five minutes. Add the olives and tomato and cook about two minutes more.

3. Add the pesto, the capers, and the prepared pasta and cook, stirring, until the pasta is warm and fully cooked. Serve with parmesan cheese. Matos Gamay-Noir was a wine that paired very nicely with this, but it’s only available on PEI, and only at the winery. A nice pinot noir would be very similar.

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From → Food, Recipes

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