lattice chicken pot pie
braised short ribs with cheddar polenta
butternut bisque, salad, pepper popovers
chicken lo mein
sausage, cheese & crackers, apricot baked brie, truffle butter turkey, white wine gravy, stuffing, mashed potatoes, parmesan roasted butternut squash, green beans, cranberry sauce, soft yeast rolls, apple pie
turkey gumbo
out before the Nutcracker

Tuesday, June 9, 2009

Spinach Pasta with Salmon Cream Sauce

My aunt and uncle always give me interesting cookbooks for Christmas. One of my favorites is The Silver Palate Cookbook. I tried this recipe for the first time tonight, leaving out the salmon in the dill for C's, but adding a sprinkling of cheese on top (he basically had alfredo). I roasted the salmon at 400 for about 8 minutes instead of poaching it, I much prefer the flavor. Just lightly coat with extra virgin olive oil, salt and pepper. It would be nice to add some fresh spinach as well.

This meal was so easy, quick and yummy. I went back for seconds!

Spinach Pasta with Salmon Cream Sauce
adapted from The Silver Palate Cookbook

2 cups heavy cream
4 tablespoons butter
7 teaspoons salt
pinch of nutmeg
1 pound spinach pasta
3 tablespoons fresh grated Parmesan cheese
1 1/2 to 2 cups flaked poached salmon, all skin and bones removed (I roasted mine)
1/3 cup chopped fresh dill, plus additional for garnish

1. Bring the cream and the butter to a simmer in a small saucepan. Add 1 teaspoon of the salt and the nutmeg, continue to simmer until cream is reduced by one third.

2. Cook spinach pasta per package directions, adding remaining two tablespoons of salt.

3. Stir grated parmesan, then the flaked salmon and the dill into the cream and remove from heat.

4. Drain pasta, return it to the hot pan and toss with the salmon cream sauce. Serve and garnish with a dill sprig.
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Delia said...

Despite my fear of cooking salmon, I think I could do this.

Anonymous said...

What does "leaving out the salmon in the dill for C's" mean?

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