Pasta with Salmon & Spring Vegetables

As summer dawns, I am on a cooking kick in the kitchen.  With the wine bottled and the farm market season kicking into gear, I’m actually finding myself coming home from work at night with a little spare time to actually cook.  And the extra bonus of selling wine at farm markets is that I’ve got great access to locally grown fresh veggies!  I adapted one of my favorite recipes for salmon with pasta to use the veggies that I picked up at the market this week (and my wine).  Enjoy!

Pasta with Salmon and Spring Vegetables

8 oz. dried pasta (bowtie, corkscrew, or radiatore)
2 tbs butter
3 tbs shallots, finely chopped
1 Cup Aaronap Cellars Northeast by Northwest white wine
1 tbs Lemon juice
2 small carrots, cut in half and thinly sliced
1 small zucchini, cut in half and thinly sliced
2 tbs fresh dill or ½ tsp dried dill
Salt and pepper
1 lb salmon, cut into 1-inch pieces
½ cup peas
2 small plum tomatoes, seeded & chopped
½ Cup Heavy Cream
1) Heat pasta water to boiling. Cook pasta according to package directions and drain when al dente.
2) Melt butter in a large skillet & sauté shallots for 2 minutes.
3) Add wine and lemon juice. Turn heat to high & reduce volume by half.
4) Add carrots, zucchini, dill, salt, & pepper. Cook over medium heat for ~2 minutes.
5) Add salmon pieces & peas. Cook 3-4 minutes, turning salmon pieces so they cook evenly.
6) Add tomato pieces & cream. Stir to mix and heat until warm.
7) Pour cooked pasta into a large warm serving bowl. Pour sauce over pasta and toss gently so salmon pieces stay intact.
8) Top with some extra fresh dill and serve immediately with a glass of wine!

No picture with this one–I was too hungry!  The floral notes and full-body of the Northeast by Northwest blend of chardonnay and viognier matched  perfectly with the richness of the salmon and creamy sauce.  The discerning wine drinker will detect a hint of fresh herby hay in the wine that really accentuates the dill in the sauce.



Noel, winemaker

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