|2 servings||calories per servings 700||protein serving 43 g||carbs per serving 65 g||total fat per serving 29 g|
This superfood-packed dish comes with tender, wild-caught Sockeye salmon, which contains a specific type of unsaturated fatty acid—omega-3— studied famously for its potential to reduce the risk of chronic illnesses like Alzheimer’s and heart disease. Edamame are young soybeans, one of the few plant sources of complete protein. Opting for whole wheat pasta means more fiber and nutrients, as well as a pleasant nutty flavor. It’s all tossed together with the most delicious sweet garlic dressing made by T. Lish in Birmingham, Alabama.
|Nutrition Facts||/ Per Serving|
|Total Fat||29 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||65 g|
|Dietary Fiber||13 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
• Peel and thinly slice garlic.
• Finely chop green onion.
• Discard any tough arugula stems.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, about 8 minutes.
• Reserve 1/4 cup cooking liquid.
• Drain pasta. Return to saucepan.
In a bowl, combine Sweet Garlic dressing, vinegar, honey and red pepper flakes (using whole amount of red pepper will yield a somewhat spicy dish; use less if you prefer).
• Place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add salmon, skin-side up. Cook without disturbing until golden on bottom, 2-3 minutes.
• Gently flip, and cook 1 minute more.
• Transfer to a plate. Cover to keep warm.
• To skillet, add garlic and half of green onion. Cook, stirring, until fragrant, about 30 seconds.
• Add arugula. Cook, gently stirring, until leaves are wilted, about 1 minute.
• Add arugula mixture to drained pasta. Toss to combine.
• Return salmon to pan, skin side down. Increase heat to medium-high. When salmon begins to sizzle, add edamame.
• Pour sweet garlic sauce over salmon. Cook without disturbing until salmon is firm to the touch and opaque throughout, 2-3 minutes.
• Adjust sauce consistency as desired with reserved cooking liquid.
• Divide pasta between 2 plates.
• Top with sauce, salmon and edamame.
• Garnish with benne seeds and remaining green onion. Enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...