is a great "in a hurry" dish and
less than 10 minutes to put on the table!
Whole Wheat Capellini
Fresh Wild Salmon
EV olive oil
Rick's Chef Salt
Fresh Ground Black Pepper
heating the water, when the water is hot put the pasta in and
start a timer. Slice the salmon and start heating a saute pan
with some olive oil. Then chop the garlic and shallots and
pan. Slice the mushrooms and add. Stir everything. Get the
asparagus ready, season the saute pan with Rick's Chef Salt
and some fresh ground black pepper. Stir everything. The pasta
should be ready sometime between the 4 and 5 minute mark. Strain
the pasta and save just a touch of water to add to the saute
pan. Stir. Add the asparagus, Italian Herbs, dried parsley
and some sea salt. Stir.Chop the fresh parsley. When the asparagus
is pretty much done add the salmon, stir and barley cook rare
to medium rare. Add a little more water, the chopped parsley.
Final tasting and seasoning, then add the pasta, stir and
plate as shown.
different herb and spice combinations can be used. I sometimes
like it spicy!