19 September 2011

Scialatielli Amalfitani with Salmon & Tomatoes


My family loves salmon but I can't keep on roasting them in the oven or they will lose interest and start looking for my replacement.   My kids are antagonists to leftover meals.  Sometimes, I can push once with some of their favorite dishes but more than that, it's a big drama on the kitchen table that puts any soap opera to shame. 

I just bought a kilo of salmon and cooked it in the oven with mustard & honey just like how the kids love it.  I set aside a portion with pasta on my mind for the following meal.  I do have a delicious fresh salmon pasta recipe that is without a doubt, one of the best I know.  It needs cream though and being a non-dairy person, I don't usually keep them at home.  

I tried this more basic Mediterranean approach considering the pasta I had goes well with seafoods.  Fresh tomatoes, capers, parsley, wine & a generous amount of good extra virgin olive oil.  Simple, easy and flavorful.  You can always change the kind of fish - whatever you have at the moment.  No fuss there.  I have used spigola (seabass), orata or branzino (sea bream), merluzzo (codfish) & triglie (mullet).   They are all good but the ones that stand out are the mullet version and of course this salmon version because the meat are very tasty.

A little advice though to the ones with kids - since mullet is a small kind of fish, there is an abundant amount of small fishbones.  It takes an eternity to clean them from the fishbones and when you thought you have cleaned them enough, your kids keep on taking out the little fiends from their mouths (if they are able to take them out).  Not really for the faint-hearted parents.

Salmon, as we all know, is packed with omega-3.  From what I read about it, in every 115 g. or 4 oz. of the fish, there is a 2-gram omega-3 content.  Not bad for a week's worth of trying to put omega-3 in your diet.   If you would like more information, here's the link I found.  The bad side is, like most big fishes, salmon is more susceptible to having mercury which is why pregnant women cannot eat them.  I survived it twice along with the other food I love.   I was absolutely an angel in not eating what I was not allowed to.   I am done with that and I am here to enjoy salmon for the rest of my life. 


Scialatielli Amalfitani with Salmon & Tomatoes

Ingredients:
Serves 4
  • 400 g. scialatielli amalfitani (or any short pasta)
  • 400 g. fresh salmon, cubed
  • 100 g. cherry or grape tomatoes, halved
  • parsley, chopped finely
  • 1/2 cup white wine
  • 2 tbsp. capers
  • salt & pepper
  • 1 clove garlic, halved
  • extra virgin olive oil
  1. Boil water for the pasta.  When it boils, add salt.  Add the pasta and cook according to the number of minutes suggested in the box.
  2. Meantime, while waiting for the water to boil, prepare the sauce.
  3. Saute' garlic in a saucepan with extra virgin olive oil.  When golden, add the tomatoes.  Cook for about 10 minutes then add the salmon.  Cook for 5 minutes, tossing carefully.  Add the capers.
  4. Add white wine and put up the flame to let the alcohol evaporate.  When the alcohol evaporates, put down the flame and add the parsley.   Season with salt & pepper.
  5. Add cooked pasta.  Mix well.  Drizzle with extra virgin olive oil before serving. 




3 comments:

  1. Love the dish, but that is the most beautiful and vibrant plate, and I Love it.

    ReplyDelete
  2. what a way to make salmon, looks really good. your dish looks delicious :)

    ReplyDelete

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