Salmon Saute over Pasta and Veggies

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
A little salmon, a few vegetable, and a lovely mound of pasta and you have a quick dinner for six or more.

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!

 © Copyright 2019 – or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with  active link and direction to this original post.

The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.

Member of Slow Food:

22 Comments Add yours

  1. Sherry m says:

    Oh yum Dorothy. How clever and delicious. I loooove salmon (not so keen on pasta but i can take very thin spaghetti or angel hair). So pretty on the platter too. Cheers sherry

    Liked by 1 person

    1. Thanks Sherry! This would be absolutely delicious with angel hair.

      Like

  2. Chris says:

    It looks very tasty. A combination of two of my favorites makes this perfect.

    Liked by 1 person

    1. I loved the slight crispiness from the flour dredge and since the pieces were so small, proportionally, there was more of it!

      Liked by 1 person

      1. Chris says:

        You’re such a smart cook. I love a little bit of crisp.

        Liked by 1 person

  3. What an elegant last minute dinner! Pasta is always a life saver 🙂
    Jenna

    Liked by 1 person

    1. It is indeed! I try to always have some one hand.

      Liked by 1 person

    1. Thanks Gail, it was quick, delicious, and everyone loved it and the experience. I put them all to work!

      Liked by 1 person

  4. Fergy. says:

    What a very clever recipe. Feeding seven with 1 lb. of salmon (and having leftovers) takes some doing and it looks great on the platter. Perhaps you need to employ some hungrier hungries!

    Liked by 1 person

    1. They ate well, except for one young lady who was a little shy, I think! But she enjoyed it as well. Thanks for stopping by!

      Like

  5. They will surely come back for meals like this!

    Liked by 1 person

  6. This looks like a really delicious dish. Thanks for sharing.

    Liked by 1 person

    1. Thank you Robbie! We enjoyed it a lot!

      Liked by 1 person

  7. Sometimes the unplanned dishes are the most delicious 😋

    Liked by 1 person

  8. These are really incredible recipes!

    Liked by 1 person

    1. Thank you so much! And thanks for stopping by!

      Like

  9. Looks so yummy! Had not thought of putting salmon into pasta!

    Liked by 1 person

    1. I hadn’t either, but it sure worked!

      Like

Leave a Reply to Hollee Archibald Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s