SANDRA'S CHECKERBOARD RED KING SALMON and HALIBUT over GARLIC FETTUCCINI

An eye-pleasing and tasty
creation that turned
out to be heavenly
in its deliciousness...

Servings: (4 to 6)

Prep: 15 Mins. |
Bake: 15 to 20 Mins.

Posted by Sandra

INGREDIENTS

***Fish
1 lb. skinless and boneless red king salmon fillet
1 lb. skinless and boneless halibut fillet
1 cup low-sodium chicken stock
1 tablespoons cold butter, cut into small cubes
Kosher salt and ground pepper, to taste

***Pasta
½ lb. roasted garlic fettuccini (prepared according to pkg.), reserving 1/3 cup of pasta water for sauce

***Béchamel Basil Sauce
2 tablespoons butter
¼ cup onion, finely minced
2 garlic cloves, minced
A tiny pinch of freshly grated nutmeg
1-1/2 cups half-and-half
1 teaspoon dried sweet basil
1/8 teaspoon cayenne
1 bay leaf
1 whole clove
Kosher salt and ground pepper to taste
1/3 cup reserved pasta water (See above)

METHOD

Preheat oven to 350 degrees. Spray a 9”x9x2” square baking dish, and set aside.

Slice the fillets evenly into 2” cubes, and arrange in a checkerboard fashion in square baking dish, (alternating salmon and halibut cubes next to each other – see photo), and sprinkle with kosher salt and ground pepper to taste. Pour 1 cup of chicken broth over fish cubes, and dot tops of fish with butter pieces. Cover baking dish, and bake in oven for 15 to 20 minutes, just until fish flakes.

Begin making the pasta according to directions.

Meanwhile, start the béchamel basil sauce by placing a medium saucepan over medium-heat. Add 2 tablespoon of butter to melt, add the onions and cook until translucent. Add the garlic and saute for 30 seconds longer. Add 2 tablespoon of flour and whisk for 1 minute more (to cook out flour flavor). While whisking, add the basil, cayenne, bay leaf, whole clove, nutmeg, half-and-half, and 1/3 cup of pasta water and continue whisking until sauce comes to a boil. Remove from heat, and discard bay leaf and whole clove.

Drain the roasted garlic fettuccini in a colander, and place in serving dish, pour the béchamel basil sauce over the top. Remove the fish from the oven and lay it out on top of pasta in a checkerboard fashion (again, refer to photo). – Enjoy!


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[Credit:  I was inspired by a suggestion made by a friend named Casey Mapes in Yakutat, Alaska - Thank you buddy!]

SANDRA'S SALMON and PASTA in a CREAMY LIME SAUCE

I'm sharing my tasty and zesty recipe
for using up left-over salmon
that you can make in less than 30 minutes!

Servings: (2)

Prep: 10 mins. |
Cook: 20 mins.

Posted: by Sandra

INGREDIENTS

***Pasta and Peas

½ lb. pasta, such as fettuccini or linguine (plus some reserved liquid*)

1/2 cup frozen green peas

***Sauce

1 tablespoon olive oil
2 green onions, chopped into 1/4" slices
pinch of red pepper flakes
1 large garlic clove, minced
1/4 cup quality white wine
4 oz. pkg. herbed goat cheese
1/2 teaspoon onion powder
2 tablespoons grated parmesan cheese
*1 cup reserved pasta water
1 teaspoon freshly grated lime zest
kosher salt and freshly ground black pepper

***Salmon
1 or 2 cooked salmon fillet(s), skin and bones removed

***Garnish
1 tablespoon freshly chopped parsley
1 tablespoon grated parmesan cheese

METHOD

Cook pasta in salted water according to package directions, adding the peas to the pot to thaw during the last minute of cooking, and then drain both in colander, reserving 1 cup of hot pasta water; set aside.

Return the cooking pot over medium heat. Add the oil, then the green onions, red pepper flakes and garlic, and sauté for 30 seconds. Deglaze with white wine, and cook until some wine evaporates. Add the goat cheese by breaking it into chunks into pot; add the onion powder, 2 tablespoons parmesan cheese, lime zest, and ½ cup pasta water. Whisk to combine, until the cheese melts into a sauce. Whisk in the remaining ½ cup of pasta water. Taste for seasonings, adding kosher salt and ground pepper to taste.

Reduce heat to low, and add the salmon by breaking fillet(s) into large chunks. Simmer for 1 minute to warm the salmon. Add the pasta and gently toss to coat with tongs (be careful not to break up the salmon). Season to taste with salt and pepper, if needed. Serve in two pasta bowls, and then equally garnish with chopped parsley and grated parmesan cheese.