Thursday, July 9, 2009

Salmon & Asparagus Pasta

Photograph taken by Mike Johnston

Some of the best food I've eaten comes from recipes found while doing a Google search. On Tuesday I had picked up some wild Alaskan salmon and beautiful asparagus with stems no larger than the diameter of a pencil. I knew I needed to use the salmon but I wanted it pared with pasta. A google search of "salmon pasta" led me to a blog called "Delish Food".  Delish is written by a self-described "twenty-something wife and food enthusiast" named Ashley. There is lots to see and read on her blog - I hope you have time to give it a look.

The following is Ashley's original recipe with a few changes to suit my taste.

Salmon & Asparagus Pasta
Serves 4

1 bunch thin asparagus, trimmed and cut into 1" pieces
8 oz. of pasta
1.5 tablespoons butter
1/2 cup heavy cream
2 tablespoons Parmesan cheese, grated
1/4 teaspoon cayenne pepper
12 oz. of freshly cooked salmon, cut into small pieces
Cavender's All Purpose Greek Seasoning

Prepare salmon first. You will reheat it at the last moment after the pasta and asparagus are complete.
Preheat your grill until medium-high. Wash salmon and pat dry. Cover one side (both sides if skinless) of the salmon with Cavender's All Purpose Greek Seasoning. Grill until cooked through - timing will differ depending on the thickness of the salmon. Remove from grill and cut into bite-sized pieces.

Bring a large pot of salted water to boil. Add cut asparagus and cook until tender but firm, about three minutes. Scoop out the asparagus and put in an ice bath to stop cooking. Add pasta to a pot of boiling water and cook until desired firmness. Drain when done. Return pasta to pot and drizzle with olive oil and stir to prevent sticking.
Put your pasta bowls in the microwave and heat until hot. Meanwhile melt butter in a skillet and add asparagus tossing to coat. Add heavy cream and cayenne pepper. Heat until cream begins to thicken. Add pasta, salmon, Parmesan cheese. Toss and serve in your hot pasta bowls.

If you have never purchased Cavender's All Purpose Greek Seasoning you're in for a treat. It is a blend of 13 different spices and is delicious on fish, chicken, steamed broccoli and squash. You should be able to find it in the spice section of any major grocery store.

A simple salad will round out this meal. This is grown-up comfort food. Life is good-enjoy!

1 comment:

  1. As if we didn't already have enough in common, Cavender's has been one of our go-to seasonings in our cabinet for years....maybe a couple of decades, actually! I can't remember how long ago my friend Vicki told me about it, but I DO remember who told me because it was such a great find. Richard and I think it's out of this world on grilled steak, and Vicki told me her kids always thought the scrambled eggs "tasted funny" if she FORGOT to put Cavender's in them. :-)