Online Recipe Book


Maple Salmon Pasta

Yield
2 - 3 servings?
Prep info
15 min prep + 10 min cook
Prep time
Not set
Cook time
25 minutes
Time required
25 minutes
Oven preheat
N/A
Type
Mains - Misc
Status
Rejected
Tags
quick

Ingredients

  • 125 g pasta (something to hold sauce well, ie shells, penne, rigatoni)
  • 118 g maple syrup
  • 60 mL balsamic vinegar (1/4 cup)
  • 1.5 T lemon juice
  • 1.5 T Dijon mustard (or half if particularly strong)
  • 6 oz salmon (fillets, skinned)
  • 30 g diced shallot (one medium sized)
  • 1 t fresh rosemary (to taste)
  • 2 T olive oil
  • salt (to taste)
  • freshly ground pepper (to taste)

Method

To begin, fill your pot with water and set in on the stove so that it will boil. (So that your pasta will be made whilst you are making the salmon!)

To make the sauce base, combine in your bowl: the maple syrup, balsamic vinegar, lemon juice, and Dijon mustard. Mix with a spoon.

Next, skin your salmon filets (if they aren’t already). Next, cut your salmon into small cubes (the size of your choosing – it won’t make a big difference as the salmon will flake when it is being cooked, and fall apart into smaller portions). Add your salmon cubes into the sauce. Mix again.

Now, dice your shallots. Add to the sauce and mix.  Add rosemary, to taste.

Your water should be boiling by now, so throw in your pasta!

Then, heat olive oil in your frying pan. When the oil is nice and hot, pour the contents of your bowls (salmon and sauce), into the pan. It should take about 5-10 minutes for the salmon to be ready if you cook on medium-high heat.  While it cooks, season to taste with salt and pepper.

Your pasta should be done at the same time, so once you strain it, you can pour the salmon and sauce into the pot with your pasta. Mix well, and enjoy!

Notes

SJ Note 19 May 2011: This was entirely too sweet (sweet enough to be dessert), and the sauce was really thin, about the consistency of water.  If you want to try it, I suggest cutting down the maple syrup drastically (start with one tablespoon and go up from there), and thickening the sauce with either a roux or a corn starch slurry.