Friday, July 27, 2012

Oven Poached Salmon Fettuccini

Salmon is our "go to" fish and I love to prepare it in a variety of ways.  This pasta combines fresh salmon with a small amount of cold smoked.

Serves 6

For the poached salmon:
4 x 6 ounce boneless, skinless salmon fillets
8 ounces clam juice
8 ounces dry white wine
1/4 tsp white pepper
8 sprigs fresh dill

Place the salmon fillets in a 9 x 13 inch baking dish.  combine the clam juice, wine and white pepper and pour over the fish.
Place 2 sprigs of dill on each fillet, cover the pan tightly with foil and bake for 20 to 25 minutes in a 350F oven.  Time will vary depending on the thickness of your fillets.
Remove from the oven, set the fillets on a plate and set aside while you prepare the rest.

Putting it all together:

1/4 cup olive oil
1 Tbl butter
4 cloves garlic, minced
1 cup half and half
1/2 tsp salt
1/4 tsp white pepper
1/2 cup sliced green onions
1/2 cup minced fresh dill
9 ounces fresh baby spinach
3 ounces cold smoked salmon, diced
12 ounces fettucinni cooked according to package directions, reserving a cup or two of the pasta cooking liquid
The poached salmon
Salt and pepper for seasoning

I a very large saute pan, heat the oil and butter, add the minced garlic and gently cook over medium heat until the garlic is fragrant.
Add the half and half, salt and white pepper.  Bring up to a simmer, add the salmon and break it into very large chunks with a wooden spoon.
With the heat on, add the green onion and dill.
Stir in the cooked pasta and then stir in the spinach leaves, a handful at a time until just wilted.  Add as much of the pasta water as needed to create a relatively loose sauce.
Stir in the smoked salmon and season with salt and pepper.  The salmon chunks will further break up with all the additions.

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