Wednesday, June 3, 2009

Salmon Shall Not Go to Waste!

We barbecued some salmon last night. It was delicious. T always does an outstanding job on the barbe! I decided to use the leftover salmon in a one dish meal. I had vegetables still hanging around from Saturday's veggie box and was determined that they would not go to waste. I decided that a pasta dish would be a great way to use the salmon and the veggies in the frig.

We love getting the vegetable and fruit box each week, some of the vegetables we have never tried before so it can be an adventure! Abundant Harvest Organics has vegetable and fruit boxes available each Saturday. They are "an alliance of small family farmers in Central California dedicated to growing superior organic produce and getting it to you in the simplest manner possible; that is, without the use of chemicals or packaging materials. They grow locally and supply locally, cutting the need for expensive and wasteful fuel and packing resources."

This week I had English peas, green onion and zucchini begging to be eaten. The Kitchen Gnome was willing to shell the peas so....combining pasta, salmon and vegetables in a light cream sauce sounded like a great idea. I modified a recipe that I found years ago in San Francisco Encore a Junior League Cookbook.


Pasta, Salmon and Vegetables

1/2 pound mushrooms, sliced
4 Tbsp butter
1/2 cup chopped green onion, including some top
1-2 cloves garlic, minced
3 Tbsp flour
1 cup chicken broth
1 cup half and half
1/4 cup shredded Parmesan cheese
Grated peel and juice of one lemon
1 Tbsp fresh basil, chopped
About 12 oz pasta, cooked and drained (I prefer spiral as the sauce sticks in all the little twists!)
Leftover salmon cut in small pieces, about 1-2 cups
English peas, shelled, about 1 cup, blanched
1 small zucchini, julienned and blanched
Fresh ground pepper, to taste
Salt, to taste

Saute the mushrooms in about 2 Tbsp butter until soft. Remove from skillet. Add the remaining butter and saute the green onion and garlic. Stir in the flour. Cook for 1 minute, do not brown. Gradually stir in the chicken broth and half and half. Cook, stirring constantly, until smooth and thickened, about 2-3 minutes. Stir in the Parmesan cheese, lemon peel and juice, basil and pepper. Cook for a few minutes more. Add the cooked pasta and toss to mix. Gently stir in the mushrooms, salmon, zucchini, and English peas. Cook until heated. Arrange in a pasta platter, top with a chiffonade of additional basil.

T's request was to please write down what I did this time...and I have. This is a keeper!

2 comments:

  1. Kate, I followed a link to this recipe from the bottom of your chipole salmon post. What a wonderful recipe! I, too, have written it down (well, copied & pasted) in my recipe folder for future reference. I look forward to trying it soon. :D I'm glad you shared it.

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  2. ooops...that's supposed to say "Chipotle" *blush*
    I sure wish Blogger had an edit button!

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