We eat fish at least twice a week in my house, and most of the time that fish is salmon. This can get pretty old. So … I think it’s important to try out different flavors and cooking methods to mix things up a bit. This salmon pasta recipe is the result of one of these experiments in the kitchen.
I started with some awesome salmon I picked up from my fish guy, Dan the Salmon Man. If you’re ever in Royal Oak, Michigan, Dan is an Alaskan fisherman who brings back some of his seasonal catch and sells it at the farmers market. He has the best sockeye salmon I’ve ever tasted, and you know exactly where it comes from, which is awesome. If you don’t have access to your own Dan the Salmon Man, that’s OK. Just make sure you buy wild Alaskan salmon. Here’s why.
I added some whole wheat fusilli pasta and a cream sauce consisting of goat cheese, yogurt, milk, and capers. The recipe turned out pretty great. Check it out …
|Prep Time||Cook Time||Serves|
|10 min||20 min||4|
Ingredients: Salmon Pasta Recipe With Goat Cheese Cream Sauce
- 1 lb. wild Alaskan salmon
- 1 cup of broccoli
- 2 T capers
- 2 oz. goat cheese
- 1/4 cup fat free yogurt
- 1/4 cup skim milk
- 1 cup fusilli whole wheat pasta
- 1/2 tsp. kosher salt
- Black pepper to taste
1. Cook salmon on the grill, in the oven, or on a pan. I cooked over medium heat in a pan for 3 minutes/side. Set aside.
2. Bring a pot of water to a boil. Add pasta and boil for 6-8 minutes. Drain water, return pasta to pan and turn heat down to medium-low.
3. Cut broccoli into small pieces.
4. Add broccoli, capers, goat cheese, yogurt, milk, salt, and pepper to pan. Cover and simmer for 10 minutes.
5. Add salmon and cook over low heat for another few minutes, stirring frequently. Reduce the sauce to your liking then serve while hot.
314 calories, 13 g fat, 16 g carbs, 3 g fiber, 31 g protein, 333 mg sodium