Monday, November 30, 2009

Salmon Farfalle - Ciao Bella Style

I was craving a great, healthy meal to get my week started right. I decided to make a Salmon Farfalle Pasta.

When I was in ATL, Georgia, I worked at this authentic, Italian restaurant called Ciao Bella.
Me and the Chef hit it off because we shared a passion for food and a similar background. He was part Italian and Moroccan. Every night after we closed, all of the staff would sit down for a huge feast. My favorite dish was Salmon farfalle pasta and he made it often because he knew it was my fav.

So this recipe is inspired by the warm summer nights in Atlanta where I would enjoy Salmon Farfalle pasta under the stars.

You will need:
1/2 Vidalia Onion, sliced
7 baby bella mushrooms, sliced
1 Lemon
1 teaspoon of lemon zest
2 cloves of garlic, smashed and then finely chopped
1 shallot, finely diced
2 7oz pieced of salmon
Farfalle Pasta
A dash of salt and Peppa
Fresh Mozzarella, sliced in chunks
Parsley, coarsely chopped
Grape tomatoes, halved

Bring a pot of water to a boil. Add salt and Farfalle pasta.

Add 1 1/2 teaspoon of
olive oil followed by the Salt, Pepper, chopped Vidalia onions, Shallots, and garlic to a skillet on medium high heat.

Let the Onions, and garlic sweat for a moment in the skillet and then add in the sliced
baby bella mushrooms.

Once these have become a little softer add the
salmon pieces skin side down or flesh side up. Squeeze half of the lemon on top of the salmon and add the lemon zest to the skillet. Add one cup of white wine to the skillet.

Let this cook over medium high heat until the
salmon is cooked to your desired taste. Once the salmon is finished cooking remove from heat.

Drain pasta. Gently flake off the
salmon pieces into chunks to add to the pasta.
Pour the sauce from the skillet over the pasta.
Add the mozzarella, halved
grape tomatoes and coarsely chopped parsley.

Voila you're finished. This meal serves two but depending on how hungry you are you may have some to take for lunch the next day.

This is a great dish to eat outside. Serve it in a bowl and enjoy with a glass of Pinot Grigio or Savingnon Blanc.

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