A gentle blend of plum tomatoes and cream help to create this delicate salmon and pasta entrée.
1 ¼ lb Salmon filets, skinless and cut into 1 inch strips
¼ tsp (1 mL) salt
¼ tsp (1 mL) white pepper
¼ cup (50 mL) flour
2 tbsp (30 mL) butter, divided
2 tbsp (30 mL) Italpasta olive oil, divided
2 cloves garlic
5 green onions, diced
½ lb mushrooms, quartered
3 tbsp (45 mL) capers
8 fresh plum tomatoes, seeded and diced
½ cup (125 mL) dry white wine
¼ cup (50 mL) 35% cream
2 tbsp. (30 mL) grated Parmesan cheese
1 lb Italpasta fusilli
5 sprigs parsley
- Bring a pot of slightly salted water to a boil.
- Meanwhile, season the salmon strips with a little salt and pepper and dust in flour, shaking off the excess. Heat half of the butter and oil in a large skillet and sauté the salmon until it is lightly browned. Remove from the pan with a slotted spoon and set aside. Discard the oil in the pan.
- Add the remaining oil and butter to the skillet. Sauté the garlic, onions, mushrooms and capers until the mushrooms are soft. Add the tomatoes, wine and seasoning, and simmer until the sauce has reduced by ½.
- Add the cream and Parmesan cheese and simmer until slightly thickened.
- While the sauce is thickening, cook the pasta al dente.
- Just before the pasta is done, gently add the salmon to the sauce and continue simmering until the salmon is cooked, about 1 or 2 minutes. Drain the pasta and place on a serving dish and cover with the sauce so as not to break the salmon. Sprinkle with parsley and serve immediately.
Makes 4 to 6 servings
Recipe compliments of Italpasta.