It has come to my attention by some of my loyal readers – ok, just one crazy pesto-obsessed reader/friend – that there is a lack of pesto in my blog. Well, Aaron…this one is for you!
I’ve been wanting to make salmon pasta for a while now and got a wicked craving for it today. Bridget at The Way The Cookie Crumbles shared this wonderful recipe with me and I can’t thank her enough. It was very tasty!
My only two modifications were to eliminate the pine nuts from the pesto (I just don’t care for them) and I used plain soy milk instead of evaporated milk.
8oz. Pasta (I used angel hair)
Salt and Pepper
1t. Grated lemon zest
1T. Olive oil
1. Lemon juice
5oz. Evaporated milk (I just use pasta water)
½C. Pesto (recipe follows)
Grated Parmesan, for serving
Bring a large pot of water to a boil and cook pasta according to package directions. Drain and pour evaporated milk into pot to warm and add cooked pasta to the pot.
Adjust oven rack to upper position and heat broiler on low. Line a baking sheet or pan with aluminum foil. Season salmon liberally with salt and pepper, sprinkle with zest, then rub with olive oil. Broil until salmon is no longer translucent and is firm when pressed, about 10 minutes. Remove from broiler and sprinkle with lemon juice. Use fork to flake into bite-sized pieces.
Add salmon to pasta mixture and stir over medium heat until hot. Remove from heat and stir in pesto. Top with Parmesan.
1/4C. Pine nuts, toasted
5 Cloves garlic, unpeeled
2C. Fresh basil leaves, rinsed thoroughly
2T. Fresh parsley leaves, Italian (optional)
1/4C. Extra-virgin olive oil
Pinch table salt
1/4C. Grated Parmesan cheese
Toast nuts in small heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes. Transfer the nuts to bowl of food processor.
Add the unpeeled garlic to empty skillet and toast until, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool, then peel and add to food processor.
Place basil and parsley in heavy-duty, quart-size, zipper-lock bag; pound with flat side of meat pounder until all leaves are bruised.
Process nuts and garlic until finely chopped. Add remaining ingredients except cheese; process until smooth, stopping as necessary to scrape down bowl with flexible spatula.
Transfer mixture to small bowl, stir in cheese(s) and adjust salt.
Husband Rating – 4 out of 5 – “Mmmm…this salmon was awesome!”
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