Friday, June 18, 2010
Linguine with Grilled Salmon
Attempt # 10,000 to fall in love with salmon. I'm really not a glutton for punishment. I know I don't need to love everying in nature, or even everyting I eat. But salmon is sooooo good for you, and I have a husband who loves it.
So onward I trudge.
So I made some changes in construction to a recipe that looked promising and came up with this, Linguine with Grilled Salmon. If possible, have a friend or loved one help you with the last minute details as suddenly its time for everything to happen all at once and you only have two hands. At least I do.
SO while I slaved over a hot stove boiling the pasta and simmering the sauce, Bo stood over The Egg grilling salmon to perfection. A perfectly orchestrated ending brought the salmon in to be sliced as the pasta was being tossed with the sauce.
Flavors melded together beautifully - I do think for all it's health benefits, salmon secretly loves a great cream sauce! And be careful who you serve it to. You might discover your two-year old niece loves salmon!
Linguine with Grilled Salmon (Adapted from Cooking Light)
8 ounces uncooked linguine
2 tablespoons butter
1/2 cup finely chopped onion
3 garlic cloves, minced
2 plum tomatoes, chopped
1/2 teaspoon ground red pepper
1/8 teaspoon salt
1/2 cup half-and-half
1/3 cup chopped fresh flat-leaf parsley
1 lb salmon
Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; keep warm.
Melt butter in a large skillet over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add garlic and tomatoes; sauté 2 minutes, stirring constantly. Stir in half-and-half and simmer for 2 minutes. Gently toss with the warm pasta and continue to keep warm.
Sprinkle the salt and pepper over the salmon. Prepare a medium grill, or indoor grill pan, and cook the salmon until firm to the touch, 5-8 minutes (this time will depend on how thick your salmon is.) Slice and place over pasta. Sprinkle with parley