One of our favorite dinners around here is salmon pasta, which is a recipe from D’s sister with a few modifications. There are no exact measurements but it’s a forgiving recipe – just trust your gut.
- Olive oil
- White wine (optional)
- Mushrooms (lots!)
- Onion or shallots
- One leek, chopped
- Whipping or heavy cream
- Vegetable or chicken stock
- Pasta of your choice
- Turn oven on at 375F. In a baking dish, and olive oil and salmon. Add some lemon juice, white wine (optional). salt, pepper and any type of seasoning you like (i.e. dill or maybe fennel).
- Bake in oven for about 15-20 minutes depending on the thickness. Do not overcook and the salmon can actually still be a little uncooked in the middle as it will sit for a while. Cover with foil when out of oven (it will keep cooking).
- Meanwhile, put the water to boil for the pasta.
- In a frying pan, put some olive oil and butter.
- When melted, add one chopped shallot (or 1/4 of an onion) and cook 2-3 minutes. Do not let brown.
- Add the mushrooms (I like a combination of crimini, white and shitake) and cook until water has evaporated from the mushrooms. Season with salt, pepper and something like thyme, tarragon or oregano (at your choice!).
- Add about 1 cup of stock and bring to a boil. Add chopped leek. Let boil for 2 minutes.
- Add cream. The amount is really up to you, taste the sauce multiple times to adjust. You are going to want to let the sauce thickens – maybe 5 minutes.
- Once satisfied with the thickness, cut the salmon is bite size pieces and add to the warm sauce. Mix well and serve over pasta.