Chef Eric Stein, MS RD CCE

Wellness Chef | Registered Dietitian
Certified Culinary Educator

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Pan Roasted Salmon with Saffron-Yellow Pepper Coulis and Zucchini Whole Wheat Pasta

Posted: February 24, 2012 1:47 PM

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Pan Roasted Salmon with Yellow Pepper Coulis and Zucchini Whole Wheat Pasta

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This is a great dish to get yourself eating more omega-3 rich salmon. I recommend choosing wild salmon for a variety of reasons, namely its rich flavor and succulent texture. The salmon is finished with fresh herbs after cooking to give it more flavor, and then accented with a roasted yellow pepper coulis, that is simple and delicious. I am a huge fan of serving salad with fish, but you can pair this dish with a variety of vegetable preparations, such as rapini or fennel.

Yield: 4 Servings
Ingredients:

For The Salmon
4, 4 Ounce Salmon Fillets
3 Tablespoons Canola Oil
To Taste Kosher Salt and Freshly Cracked Black Pepper
1 Tablespoon Italian Parsley, Minced
1 Tablespoon Chives, Shaved
1 Tablespoon Tarragon, Minced

For The Yellow Pepper Coulis
1 Tablespoon Canola Oil
1/3 Cup Shallots, Minced
1/4 Cup Garlic, Minced
4 Each Yellow Bell Peppers, Roasted, Seeded, and Chopped
To Taste Kosher Salt and Freshly Cracked Black Pepper
1/2 Cup White Wine
1/2 Cup Vegetable Stock
6 Threads Saffron

For The Zucchini Pasta
1 Tablespoon Canola Oil
1/3 Cup Yellow Onions, Diced
2 teaspoons Garlic, Minced
2/3 Cup Zucchini, Diced
1/2 Cup Roma Tomatoes, Seeded and Diced
To Taste Kosher Salt and Freshly Cracked Black Pepper
1 Pound Whole Wheat Pasta, Cooked
2 Tablespoons Creme Fraiche
1 Tablespoon Italian Parsley, Minced

For The Arugula Salad
2 Cups Arugula
1/3 Cup Freshly Squeezed Lemon Juice
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Slivered Almonds, Roasted

Method of Preparation
For The Salmon
-Heat oven to 350F.
-Heat oil in a large saute pan over medium heat.
-Season salmon with salt and pepper.
-Place salmon fillets in pan, and sear on one side, about 2-3 minutes.
-Flip fillets over and place the pan in the oven.
-Roast until the fillets are cooked through, about 4-5 minutes.
-Remove pan from oven, and place fish on a warm plate.
-Sprinkle fish with herbs.

For The Coulis
-Heat oil in a small sauce pan.
-Add the shallots and garlic and cook about 2 minutes.
-Once the garlic is fragrant, add the bell peppers.
-Season with salt and pepper.
-Add the wine to deglaze. Cook wine down until it is reduced by half.
-Add the vegetable stock and saffron.
-Cook down again until the liquid is reduced by half.
-Transfer the mixture to the blend and blend until very smooth.
-Return the coulis to the pot and hold on the stove until ready to use.

For The Pasta
-Heat oil in a medium saute pan over high heat.
-Add the onions and cook until they become translucent, about 4-5 minutes.
-Add the garlic to the pan and cook about 1 minute.
-Add the zucchini and cook about 3 minutes or until they become soft.
-Add the tomatoes and season with salt and pepper.
-Place pasta in a large mixing bowl and top with zucchini mixture.
-Mix the creme fraiche and parsley into the hot pasta.

For The Arugula Salad
-Place the arugula in a large salad bowl.
-Combine the lemon juice and olive oil and pour over the greens.
-Toss in the roasted almonds.

To Plate
Divide the pasta among 4 plates. Place a portion of salad on each plate, and top with roasted salmon. Spoon coulis over the fish and serve.

1 Comment

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Admiring the persistence you put into your blog and detailed information you provide. It's great to come across a blog every once in a while that isn't the same old rehashed information.

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