Monday, December 9, 2013
This delicious recipe was shared by Pam Fischer. She got it from Michelle Dudash - Healthy Dish printed in the AZ republic.
Angel Hair Pasta with Wild Salmon, Corn and Basil
4 oz whole grain angel hair pasta- about a quarter width in your hand (this is a LOT for 2- I would half it)
1 Tbsp extra virgin olive oil
1/2 cup diced onion
1 clove garlic
1 cup cooked corn kernels (about one cob) seasoned (or use frozen sweet corn)
2 cooked artichoke hearts (bottled or fresh) chopped bite size
10 basil leaves, cut in thin strips (I will triple this next time)
2 tsp fresh lemon juice
1/8 tsp salt
1/8 tsp Italian seasoning
6 oz seasoned and cooked wild salmon, flaked into bite size pieces- I broil mine with a tsp of pesto spread across it for 12 min
1 cup reserved pasta water
Cook corn in pot for 5 min and set aside. In that water cook pasta and reserve a cup of pasta water before draining pasta.
Empty pot and add oil to same pot and heat over med high heat. Then add onion and garlic. Cook gently until translucent- 4 min.
Add corn to reheat. Add cooked pasta, artichokes, basil, lemon juice, salt, Italian seasoning and pepper to taste. Combine and gently stir in salmon. Moisten with a splash of the pasta cooking liquid if needed. Drizzle with additional olive oil as desired.
Makes 2 servings (Pam's comment, "HAH - we ate off this for DAYS!!")