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Thursday, August 21, 2014

Creamy Sockeye Salmon Orechiette

I realize that I have been missing in action for a while. It's not that I haven't been cooking. It's just that between looking after our active 11 month old, the never ending house projects, and of course, enjoying the summer, I haven't had time to sit down and share.  But don't worry. I'm here. And I've got a really good one for you.

This pasta is so quick and easy and uses ingredients that most of us have regularly in our pantries and fridges. As summer comes to an end (sigh....), the days get shorter, and we get back in the hustle and bustle of work, school, daycare etc, quick no-fuss meals are in high demand. And this is one of them. It is also sure to please as it doesn't skim on flavor, and it contains some kid favorites-- pasta, peas and a creamy sauce. Yum yum!

Creamy Sockeye Salmon Orechiette 
Serves 4 

4 cups Cooked Orechiette Pasta (or any pasta of your choice) 
2 tbsp Butter 
2 tbsp Olive Oil 
1/4 cup Flour 
3 cups Skim Milk (more if necessary) 
Juice and Zest of 1 Lemon 
1 Onion, diced 
1 clove Garlic, minced 
2 cans Sockeye Salmon, drained 
3 tbsp Capers with juice
1 cup Frozen Peas 
2 Tomatoes, diced 
Olive Oil 
Salt and Pepper 

In a saucepan over medium high heat, melt the butter with the 2 tbsp of olive oil. Add the flour and cook, stirring constantly for about 3 minutes until flour has absorbed the butter and oil and just starts to brown. Add the skim milk and stir constantly until the sauce just comes to a boil and thickens. Remove from heat and stir in lemon juice and lemon zest. Season with salt and pepper. 

In a separate large pan, heat olive oil over medium high heat. Cook onion and garlic for a few minutes until they start to soften. Add the salmon, capers, peas and tomatoes and cook until just heated. Season with salt and pepper. Add the cooked pasta and the sauce and stir until bubbly and hot. 

Great served with a side salad of baby greens like peppery arugula dressed with some extra virgin olive oil.

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