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
2016-02-16 12:44:52
Serves 6
Ingredients
- 1 cup chicken broth
- 1/2 cup white wine
- 1/2 onion, cut into quarters
- 2 stalks of celery, cut in half
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound salmon fillets
- 1 pound fresh asparagus, cut into 1 inch pieces
- 1 small zucchini, coarsely grated
- 1/2 pound mushrooms, sliced
- 2 cloves garlic, minced
- 1 bunch of green onions, thinly sliced
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup warm milk
- 1 teaspoon fresh basil, minced
- 1/4 cup freshly grated parmesan cheese
- Juice and zest of 1 lemon
- 1 cup frozen peas
- 1 tomato, diced
- 12 oz. penne pasta, cooked al dente
Instructions
- 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
- 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.
A Passion for Entertaining https://apassionforentertaining.com/