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 foodnessgracious.com
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
- 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.
- 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.
- 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.
- Meanwhile, bring a pot of water to boil and cook pasta according to package directions.
- 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.
- Sear the salmon for 3 minutes. Lower heat and turn salmon, cook for another 5 minutes.
- Drain pasta and put back into same pot. Add in as much pumpkin sauce as desired and toss to coat. Add mushrooms.
- Serve on a plate with the pasta as a bed for the salmon. Garnish with thyme and grated Parmesan if desired.