Maple salmon pesto pasta

By -
I must say that this sounds like a bizarre recipe. How can maple syrup, white wine, pesto, parmesean and curry all go together? But they did, and it was amazing! I recommend trying this! It was a "reader recipe" from Canadian Living.

I used two frozen salmon fillets and I would recommend slightly reducing the quantity of maple syrup. Just under 1/4 cup would be good. It was quite sweet. I used curry powder (about 1 tsp.) and I also added a red pepper to the mix because it was in the fridge and was going to expire. I used one whole zucchini and increased the mushroom quantity as well.
I used fusilli pasta and did not add pecans as it suggests.

  • Prep time15 min
  • Cook time15
  • Portion size4

Ingredients

    2-3 cloves garlic
    1/2 diced zuchinni
    1/2 c chopped mushrooms
    dash salt/pepper
    1-2 tbsp dry white wine
    1 lb salmon (this will break up)
    1-2 lg tbsp pesto
    1/4 c real maple syrup
    1/2 c chicken stock
    1-2 tsp flour to thicken
    1/3 c heavy cream
    1/3 c freshly grated parmesan
    *2-3 tsp curry -optional

    Preparation

    Saute garlic in olive oil; once it begins to brown add the zuchinni and then mushrooms. Add a bit of salt and pepper. Add the wine and then the fish. You may need to add a bit more oil at this point. (If you like curry now is the time to add it.) Before the fish is cooked, put in the pesto then the maple syrup and stock. Thicken a bit with flour. Just before serving add the cream and parmesan which will aid in the thickening process. Serve over freshly cooked pasta and top with more parmesan cheese and sugared pecans.


Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more