We stretched a pound of salmon to feed seven, deliciously!
I love it when I throw something unplanned together and it is a hit.
We recently had a surprise invasion by five hungry teenagers just as I was thinking about starting supper. I had a pound of salmon that was going to be dinner and lunch the next day for the two of us, and I was going to serve this simply, with just some steamed broccoli on the side.
Extending the protein
The hungries asked for pasta, which I almost always have on the shelf. So, to extend the salmon, I cut it up into big chunks, and made a sauté of mixed vegetable to add some bulk and body to the meal.
With the addition of the pasta, we had more than enough for everyone to be satisfied, with a little left over, and it was a big hit. The salmon was quickly sautéed and was juicy and flavorful; the veggies, nice and crisp. It was also quite pretty, and the teenagers appreciated the presentation on a large platter placed in the center of the table, which made it look like a feast.
I will make this dish again, but it will be planned next time!
Salmon Sauté over Pasta and Sautéd Vegetables
1 lb. salmon, skinned and cut into 1-inch pieces
Flour for dusting
2 tbsp. olive oil
1 onion, sliced
8 ounces mushrooms, sliced
1 head broccoli, cut into florets
4or 5 cloves of garlic, minced
2 large radishes, sliced
1/2 cup white wine or stock
Pinch of red pepper flakes
1/4 cup chopped basil
1 tsp. toasted seaweed flakes
1/4 cup chopped black olives
1 lb. brown rice pasta
Parmesan to top, optional
Put salted pasta water on to boil and get all your other ingredients prepped.
In a bowl, toss the salmon cubes with the flour and some salt and pepper.
Heat a large sauté pan or wok over high heat. Add the oil and when it shimmers, add the salmon, shaking it through your fingers before adding to remove any excess. You just want a dusting here.
Cook quickly, just a couple of minutes on each side, so it is slightly browned and still medium in the center. Remove to a plate, cover with a lid or with foil, and keep in a warm spot.
Drop your pasta.
In the same pan, add a little more oil, then sauté the onion and mushrooms for a few minutes or until softened. Add the broccoli, garlic, and radishes, season with a little salt and pepper, and continue cooking until the vegetables are cooked through, but still crisp.
Deglaze the pan with the wine or stock, then add pepper flakes, most of the basil (reserve some to top), seaweed flakes, and olives. Stir everything up well, taste, and correct seasoning as needed.
Place your pasta in the middle of a large platter, and add the veggies around the outside of it.
Add the salmon on top of the veggies, sprinkle with reserved basil, and call the hungries to the table. You can add some Parmesan on top if you like. I liked!
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