|2 servings||calories per servings 680||protein serving 56 g||carbs per serving 47 g||total fat per serving 32 g|
Wild-caught sockeye salmon is always a delicacy, and when seared until flaky and tender and the skin develops a satisfying crispiness - it’s nothing short of dreamy. Not to be outdone, thick ribbons of egg pasta known as pappardelle are coated in flavorful basil pesto, made extra rich and creamy with the help of ricotta cheese. Folding in sautéed mushrooms gives the dish even more savory flavor, while fresh green onion and a squeeze of lemon lend bright notes to the final dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||32 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||47 g|
|Dietary Fiber||4 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Halve lemon. Juice 1 half; cut remaining half into wedges.
• Cut onion whites into 1-inch pieces. Finely chop greens, keep white and green parts separate.
• Discard any tough mushroom stems. Cut caps into bite-size pieces.
Season salmon on all sides with a total 1/2 teaspoon PeachDish Salt.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 6-8 minutes.
• Reserve 1/4 cup cooking liquid.
• Drain pasta.
While pasta cooks:
• Place a large sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add salmon. skin-side down. Cook without disturbing until salmon is opaque nearly throughout and skin is well-browned, 5-7 minutes.
• Flip salmon. Cook without disturbing until salmon is firm, about 1 minute.
• Transfer fish to a plate, skin-side up.
Add 1 teaspoon olive oil. When oil is hot, add onion whites. Cook, stirring, until onion is translucent, about 1 minute.
• Add mushrooms and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until mushrooms begin to brown, 4-5 minutes.
• Remove pan from heat. Stir in lemon juice. Taste and adjust seasoning as desired with PeachDish Salt.
• Fold pesto and ricotta into pasta.
• Adjust consistency as desired with reserved cooking liquid.
• Divide pasta between 2 plates.
• Top with mushrooms and salmon.
• Garnish with onion greens. Serve with lemon wedges, and 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...