|2 servings||calories per servings 641|
We love pastas of all shapes and sizes, but casarecce is definitely on the top of our list of favorites these days. Casarecce is topped with tender, flaky roasted salmon and mushrooms add a subtly wild, earthy flavor throughout the dish. If you've never had Dendelion Greens, this is the dish for you! They add delicious texture and color. This dish is topped with a healthy sprinkling of Parmesan for a salty, savory finish.
Please take the time to read through the entire recipe card before beginning. Also note, it will be helpful to have two timers when preparing this recipe. Preheat oven to 400 degrees.
Season the salmon filets on all sides with 1 teaspoon of the Aegean sea salt, coat with 1 tablespoon of olive oil, and place in an oven-safe pan or dish. Let stand at room temperature while you prepare the pasta and sauce.
Combine the 1 tablespoon of salt with 6 cups of water and place over a high heat.
While the water is coming to the boil, thoroughly wash and then finely chop the dandelion greens. Remove the stems from the mushrooms and discard them. Cut the mushroom caps into 1/2-inch wedges. Cut the chives into 1/2 -inch pieces.
Place the pasta in the boiling water, set a timer for 9 minutes. Put the salmon in the oven, and set a timer for 12 minutes.
Add 1 tablespoon of olive oil to the heated skillet, then add the mushrooms. Cook for about 2 minutes, or until browned, then stir to turn the pieces. Add the dandelion greens, and continue to cook while stirring for 2-3 minutes, then add cooking sherry.
Remove the skillet from the heat, and stir in 1/2 cup of the pasta cooking water to the pan and 2 teaspoons of turbinado sugar.
Strain the pasta, and then add to the greens along with the chives and butter, stir well to combine.
The salmon will be fully cooked when it is opaque, and firm to the touch. Serve the pasta, and top with grated parmesan, Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...