Thursday, November 18, 2010

Citrus Leek and Kale Pasta with Salmon

Authors Note: As I'm finding photos to re-upload I am having trouble locating the exact ones that go with older posts. On the upside however I'm coming across hilarious pictures from the same time frame of these older posts that I haven't seen in years. Since bangs this bad should be on display on some of my older posts I'm just going to put in un-edited pictures I find funny and that bring back memories- until I can find the recipe related ones.

Enjoy.


Gypsy Slow Down



Witt put a huge frozen fish in the grocery cart the other day and it has been sitting in the freezer.

 Frozen fish isn't so bad. When I lived in Paris, we cooked with frozen seafood often. There was a store specifically for frozen food that I used to love to shop in. It was called Picard and when you walked inside it was like a cross between the penguin exhibit at the zoo and a jewelry store. Glass case after glass case of frozen delights- ice cream treats, vegetables, meat and even pastries. I used to make salmon a lot on a week night using a brown sugar and soy sauce marinade my mom taught me. The salmon always turned out really good.



Gypsy Slow Down


Maybe I was avoiding this particular salmon because it was so large. I decided to play it safe and make a salmon pasta. I didn't want to cook the whole fish for just two of us so I chopped the fish into four's and used three of them. I made my marinade, which is asian like my mom's recipe, but lighter with ginger and lime, so as not to overpower the pasta.

I had planned on making an asian inspired salmon pasta with leeks, mushrooms and asparagus. Unfortunately, both my asparagus and mushrooms had died in the fridge. I had leftover kale from the soup which was still fresh so my pasta dish ended up being an odd combination of kale, leeks and salmon. The flavors ended up not tasting very asian at all, but more of a subtle and fresh citrus. I was pleasantly surprised.



Gypsy Slow Down



I guess sometimes the best things in life are unexpected. This fed two of us, one had thirds:

Citrus Leek and Kale Pasta with Salmon

2 leeks, stems cut off and sliced into rounds
1 bunch of kale, leaves removed from the stem
2 T soy sauce
4 T butter, separated
8 oz angel hair whole wheat pasta (half a box)
12 oz salmon (fresh or frozen), marinated in Ginger and Lime Marinade
1 lime
Salt and Pepper


Ginger and Lime Marinade:

1/4 cup olive oil
3 T sesame seed oil
1 T freshly grated ginger
Juice of two limes
2 garlic cloves

I marinaded the salmon pieces before I left for class for the day but an hour would have been plenty.

For the pasta:

Saute leeks and butter in large pan for four minutes or until slightly golden.


Add kale and saute for two minutes. Add one cup water and saute for another minute. Add two tablespoons soy sauce. Place lid on pan and let kale simmer for at least ten minutes or until tender. In separate saute pan, sear salmon on each side for four minutes in two tablespoons of the marinade juice. Place a cover on the salmon and cook three minutes more. Let salmon cool for a few minutes and then remove skin with a knife. Flake salmon with a fork. Cook pasta and then drain. Toss with remaining two tablespoons butter. Add pasta to the kale pan and toss with salt and pepper. Toss again with salmon flakes. Squeeze juice of lime over pasta and toss again.

Next time I make this, I plan on adding the mushrooms.



Gypsy Slow Down

Related Posts Plugin for WordPress, Blogger...