Quite often when I purchase a salmon filet there are little pieces which I cut off and freeze separately to use to make salmon poke, etc. Searching Pinterest for more ideas, I came across this great pasta dish!
Salmon Pasta with Sun Dried Tomato Cream Sauce
- 1 tablespoon olive oil
- 1-pound salmon fillets
- 1/4 teaspoon salt
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes in oil, chopped
- 5 oz spinach fresh
- 1 cup heavy cream
- 1/4 teaspoon paprika
- 1/8 teaspoon red pepper flakes
- 8 oz penne
1. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.
2. Season salmon fillets with salt.
3. When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.
4. Reduce heat to medium.
5. Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky.
6. Remove salmon from the skillet.
1. To the same, now empty, skillet, add chopped sun-dried tomatoes and minced garlic. Cook, stirring, for 1 minute.
2. Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes.
3. To the skillet with sautéed vegetables, add 1 cup of heavy cream, paprika, red pepper flakes. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt. Add more paprika, if you like.
1. Cook penne according to package instructions. Drain.
1. Add cooked and drained pasta to the skillet with the cream sauce. Stir in.
2. Remove skin from the salmon by sliding the fork between the salmon fillet and the skin.
3. Slice salmon into large chunks.
4. Add salmon chunks to the creamy pasta. Stir to combine. Simmer for a minute or more, until the salmon is warmed up and cooked through. The salmon should be flaky.
5. Season with salt, if needed.
Canadians…Are you tired of turkey already? Try this easy one for something different.
Skillet Italian Sausage and Peppers with Penne
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes
This comforting Italian sausage and pepper penne pasta is cooked in one skillet and comes together in 30 minutes or less for a quick and easy weeknight meal.
- 12 ounces whole-wheat penne pasta
- 1 pound Italian sausage links (1 package)
- 1 small green pepper, sliced
- 1 small red pepper, sliced
- 1 small yellow onion, sliced thin
- ½ cup red wine (merlot or pinot noir)
- 6 ounces tomato paste
- 8 ounces tomato sauce
- 12 ounces water
- ½ teaspoon Italian seasoning
- 1 teaspoon sugar
- ½ teaspoon salt
- Parmesan Cheese for finishing
- In a large pot of salted water, cook pasta until al dente. Reserve starchy cooking water.
- Heat a tablespoon of olive oil in a large skillet over a medium-high heat. Brown sausages on all sides, until almost cooked through, remove and cut into ¼ inch slices. You don’t have to worry about cooking them all the way through, they will finish cooking while the sauce simmers.
- In the same pan drizzle another teaspoon or so of olive oil and sauté the peppers and onions until slightly softened, about five minutes.
- Return sausage back to the pan and deglaze with red wine.
- Add tomato paste, tomato sauce, water, Italian seasoning, sugar and salt. Stir to combine.
- Bring to a boil and then reduce to a simmer. Simmer for ten minutes.
- Add penne to the skillet, toss with sauce. If needed add starchy pasta water to loosen the sauce up.
- Season with salt and pepper and garnish with grated Parmesan cheese.
Just had a hankering for real macaroni and cheese, but I do prefer penne! Found this great comfort food recipe on Food Network and it was awesome. With a side salad it is really comforting….
Penne ‘N Cheese with Bacon and Cheese (courtesy of Tyler Florence & Food Network)
Total Time: 1 hr (Prep 20 min Cook 40 min) Yield: 6 to 8 servings
- Kosher salt
- 1 pound penne
- 4 cups milk
- 2 or 3 sprigs thyme
- 4 cloves garlic, smashed and divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 5 1/2 cups shredded sharp white Cheddar (can use half cheddar and half manchego)
- Freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
- 4 slices bacon, cut crosswise into thin strips (I used pancetta, but Jamon Serrano works too))
- 1 large onion, diced
- 2 garlic cloves, smashed
Bring a pot of salted water to a boil over high heat. Add the penne and cook for 8 to 9 minutes, until al dente. Drain.
Preheat the oven to 400 degrees F.
In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked penne and the parsley and fold that all in to coat the penne with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
While that bakes, heat a sauté pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.