Wednesday, August 29, 2012

Salmon Scampi

I've always loved Shrimp Scampi, but my boyfriend doesn't like shrimp---so I decided last night to try out Salmon Scampi. Let's just say, it didn't suck! It was pretty f***ing delicious and while not the most healthy meal in the WORLD, I made a few adjustments from regular scampi recipes (ie. olive oil instead of butter) so it really wasn't that bad.

**This is also a good recipe for those trying to lower triglyceride levels.




Salmon Scampi with Cherry Tomato and Asparagus Spaghetti

Salmon:
1lb Fresh Salmon (locally caught is always better)
LOTS of chopped garlic (we're talking entire bulb)
4-5 tsp of dried basil (or more, go crazy!)
1 1/2 c. dry white wine (I used a Chardonnay--then drank too much of what was left. sigh.)
1/4 c. olive oil
1/2 Lemon
1 tbsp. butter
salt & pepper to taste

Spaghetti:
1 Package of Spaghetti
a few pinches of salt
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1 tbsp. olive oil
2 1/2 c. whole cherry tomatos (don't cut them)
1 lb. fresh asparagus (cut the bottoms off then cut the rest into approx. 3 parts)
a few shakes of cayenne pepper
salt and pepper to taste
some chopped fresh italian parsley
some fresh basil

Steps:
Note: with this recipe you will be doing a lot of things at once, so multitasking will come in handy! These are the steps, but you should be doing them mostly all at once, not necessarily in the order given, use this as a guide. 
1. Bring large pot of water and salt pinches to boil and add spaghetti (stirring occasionally and checking on firmness, boil for approx. 10 minutes).
2. In a large bowl, soak your Salmon Filets in the white wine for about 10 mintes, while you prep your veggies.
Drunk Salmon.

3. Place all of your chopped garlic, dried basil, olive oil and butter in a large frying pan on medium-low heat. Once butter is melted and garlic begins to smell delicious (about 2-3 minutes) add the white wine from your soaking salmon. Bring to a rumbling boil and let simmer for about 4-6 minutes, you want it to reduce by about half.
Took this photo, then added about another 1/2 cup of garlic.

4. In a separate frying pan, heat 1 tbsp. olive oil and add cut aspargus. Let cook, stirring for about 2 minutes (not more). Add whole cherry tomatos. Cook 1 more minute, stirring. Add cayenne pepper, salt and black pepper to taste. (This should be spicier than you think--when mixed with the spaghetti the spiciness will diminish greatly.) Transfer veggies to a clean bowl and set aside.
This photo proves that I am capable of cooking asparagus perfectly. 

5. Once your garlic/wine mixutre has reduced, add salmon and cook on one side for approx. 2 minutes, then flip and cook on the other side for another 2 minutes. It probably won't take any longer than that, but you judge for yourself--overcooked salmon is never good however, so use a fork to check for perfect flakiness!

6. Once Spaghetti is al dente, drain and add veggie mixture, a small handful of fresh chopped italian parsley and toss.

7. Plate your dish by placing filet of salmon on plate, put some spaghetti off to the side and put about 3-4 tablespoonfuls of the garlic/wine sauce over both the salmon and spaghetti, sprinkle a little freshly chopped basil on top of each.
The little white flakes are Parmesan. Duh.

8. Enjoy!








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