Salmon pasta recipe
Prof Wonmug
in a white sauce over pasta. The white sauce probably means that it is
fairly high in calories, but it is sooooo good.
Can anyone suggest a good recipe?
I'd also be interested in variations such as using different fish or
lowering the calories or substituting rice for pasta.
Mr. Joseph Littleshoes Esq.
Prof Wonmug wrote:
> There is a local restaurant that serves a dish with chunks of salmon
> in a white sauce over pasta. The white sauce probably means that it is
> fairly high in calories, but it is sooooo good.
>
> Can anyone suggest a good recipe?
There are various ways of makeing a less caloric white sauce but i
wonder if you are familiar with the cold pasta salad with salmon called
pasta primeavera?
>
> I'd also be interested in variations such as using different fish or
> lowering the calories or substituting rice for pasta.
ver tried makeing a risotto with white fine and fish? good with peas
also. Garlic, green onions or shallots, bit o cheese?
You mihgt look up the Anglo - Indian dish "Kedagree". Curried rice and
fish is a favorite of mine.
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3
Steve Pope
>I never tried salmon and pasta. Again, poached, maybe with orzo swimming
>in butter. A few drops of lemon juice? I'm not a fan of herb or spicing
>salmon to death, defeating it's flavor.
Poached salmon is too soggy to pair with pasta. Baked, grilled,
or even smoked salmon goes well, along with either
sour cream, yogurt, or just olive oil and lemon.
Steve
sf
>I never tried salmon and pasta. Again, poached, maybe with orzo swimming
>in butter. A few drops of lemon juice? I'm not a fan of herb or spicing
>salmon to death, defeating it's flavor.
I'll say this for about the billionth time because I like the combo so
much and advocate it... oven bake/poach your salmon your favorite way
and serve it with an aioli garnish for dinner, the following night
take your leftover salmon, mix it with pasta and use the leftover
aioli as dressing. Whatever else you add to the pasta salad is up to
you. For me, it's a cold (summer) meal but I guess it could be a hot
winter meal too.
--
I love cooking with wine.
Sometimes I even put it in the food.
sf
I oven poach salmon and have never considered it soggy.
Steve Pope
>On Fri, 8 Jan 2010 00:45:58 +0000 (UTC), spo...@speedymail.org (Steve
>>Poached salmon is too soggy to pair with pasta. Baked, grilled,
>>or even smoked salmon goes well, along with either
>>sour cream, yogurt, or just olive oil and lemon.
>I oven poach salmon and have never considered it soggy.
Okay, what exactly is "oven poaching"?
Steve
sf
Cooked in the oven, swimming in wine (at least half an inch) + lemon
and other seasoning.
Steve Pope
>On Fri, 8 Jan 2010 03:05:33 +0000 (UTC), spo...@speedymail.org (Steve
>Pope) wrote:
>>Okay, what exactly is "oven poaching"?
>Cooked in the oven, swimming in wine (at least half an inch) + lemon
>and other seasoning.
Thanks. Sounds similar to what I call braising, and which I often
did with salmon back when there was local salmon.
Steve
sf
Pope) wrote:
>sf <sf.u...@gmail.com> wrote:
>
>>On Fri, 8 Jan 2010 03:05:33 +0000 (UTC), spo...@speedymail.org (Steve
>
>>Pope) wrote:
>
>>>Okay, what exactly is "oven poaching"?
>
>>Cooked in the oven, swimming in wine (at least half an inch) + lemon
>>and other seasoning.
>
>Thanks. Sounds similar to what I call braising, and which I often
>did with salmon back when there was local salmon.
>
Oh, ok... I rarely use the word "braise" so maybe you're right.
What's the difference? Cover on vs. cover off?
Julian Vrieslander
and two salmon-loving humans in the house, the stuff rarely lasts
through dinner. But we sometimes buy dry-smoked salmon (not lox)
especially for use in a pasta salad. We usually serve the pasta cold or
at room temp. The other ingredients vary a lot, but may include onions,
tomatoes, parsley, capers, olives, peppers (raw or roasted, spicy or
sweet), cornichons, artichoke hearts, cheese, hard boiled egg, etc. For
dressing, we use olive oil and wine vinegar, spices, and maybe a tiny
bit of Dijon mustard. No mayo. A big bowl of pasta salad usually
serves for a dinner, a midnight snack, and a couple of lunches. To
freshen it, we just add a splash of vinegar.
--
Julian Vrieslander