Monday, January 5, 2015

Salmon with Pumpkin Pasta

Yes, I understand that pumpkin is mostly a fall ingredient, but squash is in season during the winter. Hey, pumpkins are a squash! I know technicalities. I still love pumpkin. In this recipe you get a slight pumpkin flavor, and the nutmeg really makes it just perfect.

It is kind of sad that the holidays are over; it's my favorite time of year. Well, now that it's a new year, it's a chance to make this one better than the last. 2014 wasn't a horrible year, though there are some things that didn't go perfectly. Of course that happens with every year. I know 2015 will be hard, but I know we can push through and make it great! Happy New Year!!

Saute the mushrooms until tender and slightly brown.

Cook the shallots until translucent, add the wine and reduce to half.
Add the cream and simmer until thick.
You know the sauce is ready when you can run your finger on the back of a spoon and the sauce doesn't run down.
Whisk in the pumpkin puree.

Cook the salmon until it flakes with a fork.
Mix the cooked pasta with as much pumpkin sauce as you like. Toss in the mushrooms.

Salmon with Pumpkin Pasta
adapted from

1 tablespoon olive oil
2 tablespoon diced shallots
1/4 cup white wine
1 1/4 cup chicken broth, divided
1/2 cup heavy cream
1/2 cup canned pumpkin (not pie filling)
2 cups white mushrooms, sliced
1/8 tsp ground nutmeg
Salt and pepper
1 tablespoon olive oil
16 oz thin spaghetti, or angel hair
2 tablespoon fresh thyme, chopped
1 lb salmon, divided into 4 equal portions

  1. Heat the oil in a heavy skillet on medium-high heat. Add sliced mushrooms and cook 2-3 minutes, or until browned. Remove from pan and set aside. 
  2. Add shallots and cook until translucent and soft, about 30 seconds. Add the wine and 3/4 cup of chicken broth. Cook until reduced by half. Add the cream, cook until reduced and sauce thickens and coats the back of a spoon.
  3. Add the pumpkin; whisk until the sauce is smooth. If the sauce is too thick, add broth a little at a time to thin. Stir in nutmeg and salt and pepper to taste. Set on low and stir occasionally during the next few steps.
  4. Meanwhile, bring a pot of water to boil and cook pasta according to package directions. 
  5. In another large skillet, heat other tablespoon of oil on high heat. Season salmon with salt and pepper. Place each piece of salmon in pan, skin side up.
  6. Sear the salmon for 3 minutes. Lower heat and turn salmon, cook for another 5 minutes. 
  7. Drain pasta and put back into same pot. Add in as much pumpkin sauce as desired and toss to coat. Add mushrooms. 
  8. Serve on a plate with the pasta as a bed for the salmon. Garnish with thyme and grated Parmesan if desired.

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