1 pound fresh salmon fillet
1 pound whole wheat fettuccini
1 tsp salt
1 tbsp olive oil
1/2 cup sliced yellow onion
1/2 cup sliced mushrooms (morel, button,
shiitake, or other)
2 cloves garlic, minced
1/4 cup chopped fresh sage
1/4 cup red wine
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Method :
Wash salmon
thoroughly, remove skin and bones, and cut into 1" chunks. Cook
fettuccini with salt in a large soup pot with 2 quarts of water for 7 to
10 minutes, or until just tender. While pasta is cooking, heat oil in a
medium skillet and sauté sliced onion, mushrooms, and garlic over medium
heat just until onion begins to turn translucent. Stir in sage and
increase heat until sage begins to brown. Lower heat, and add red wine
and salmon. Cover and simmer until salmon is thoroughly cooked. Drain
pasta, arrange on a serving platter, and lightly toss with salmon sage
mixture. Savory sage and hearty salmon combine with whole grain pasta
for a delicious dinner treat. This versatile dish also makes a great
cold salad for leftover lunches.
Serves 4-6
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