Salmon Primavera

Time to turn our thoughts to spring. Primavera refers to a pasta dish make with spring vegetables.  This recipe also includes poached salmon.  A great combination that will remind us that spring is around the corner.

salmon primavera

 

Salmon Primavera
Serves 6
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Ingredients
  1. 1 cup chicken broth
  2. 1/2 cup white wine
  3. 1/2 onion, cut into quarters
  4. 2 stalks of celery, cut in half
  5. 1 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 1 pound salmon fillets
  8. 1 pound fresh asparagus, cut into 1 inch pieces
  9. 1 small zucchini, coarsely grated
  10. 1/2 pound mushrooms, sliced
  11. 2 cloves garlic, minced
  12. 1 bunch of green onions, thinly sliced
  13. 2 tablespoons butter
  14. 3 tablespoons flour
  15. 1 cup warm milk
  16. 1 teaspoon fresh basil, minced
  17. 1/4 cup freshly grated parmesan cheese
  18. Juice and zest of 1 lemon
  19. 1 cup frozen peas
  20. 1 tomato, diced
  21. 12 oz. penne pasta, cooked al dente
Instructions
  1. Bring stock, wine, onion, celery, salt and pepper to a boil in a large saucepan. Add salmon, cover the surface with parchment paper and reduce heat. Cook until salmon is opaque and flakes easily with a fork. This will take approximately 5 - 10 minutes depending on thickness of salmon. Remove salmon to a plate. Reserved cooking liquid and discard onion and celery. Cool salmon slightly, remove skin and cut into bite size pieces
  2. Steam asparagus until crisp tender, approximately 3 minutes. Immediately rinse in cold water and set aside. Saute mushrooms, garlic and green onions in butter until liquid is reduced. Sprinkle with flour and cook for 2 minutes. Add milk and reserved poaching liquid. Stir until sauce thickens. Add basil, cheese, lemon juice and zest. Stir in peas, zucchini, tomato, salmon, asparagus and zucchini. Heat thoroughly, pour over cooked pasta. Top with additional grated parmesan cheese.
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