Salmon: Salmon Pesto Pasta
This recipe comes together fast and makes an elegant meal.
Ingredients
- 8 oz. uncooked pasta
- 1 lb. fresh salmon (wild Alaskan Sockeye)
- salt & pepper to taste
- 1/4 t. garlic powder
- flour for dredging
- 1 Tbls. olive oil
- 1 Tbls. butter
- 1/3 c. chicken broth or dry white wine
- 1/3 c. pesto (store bought or homemade)
- 1/4 c. heavy whipping cream (do not substitute milk or half & half)
- 1/2 t. fresh lemon juice
- freshly grated parmesan cheese, optional
Instructions
Boil a salted pot of water for your pasta and cook it al dente according to package directions.
Sprinkle the salmon with the garlic powder and some salt & pepper. Coat it in flour on all sides.
In a skillet, heat the oil and butter over medium-high heat. Cook the salmon for about 3 minutes per side until lightly golden.
Take the pan off the heat. Remove the salmon to a plate and set aside. Pour the fat out of the skillet, but leave the nice, browned bits that are stuck on the bottom of the pan (don't wipe the pan out).
Add the chicken broth and pesto and return the pan to the burner. Cook for about 30 seconds while scraping up the brown bits from the bottom of the pan.
Add in the cream and lemon juice and let the sauce bubble for about a minute.
Remove skin from salmon, break into small chunks and add to the sauce.
Reduce the heat and let it gently cook for another 3-5 minutes or so until the salmon is cooked through and the sauce thickens up a bit more.
Drain the pasta and toss it with the sauce. Add a little more chicken broth to thin a bit if sauce gets too thick.
Serve immediately with freshly grated parmesan cheese if desired.
NOTE: Serves 4