Aprons Recipes

Creole-Spiced Salmon with Ditalini Vegetable Ragoût
Creole-Spiced Salmon with Ditalini Vegetable Ragoût

Total Cooking Time:

35 minutes

Makes 4 Servings

Kosher Adaptable What's this?


Cooking Sequence

    • Prepare pasta through step 1 (10 minutes)
    • Prepare salmon (15 minutes)
    • Complete pasta; serve (10 minutes)

Advice

  • Complete your meal with fresh salad blend, artisan bread, and a chocolate dessert.
  • Adding pasta water to the ragoût allows the mixture to stay moist and creates a nice pan sauce.

Creole-Spiced Salmon

Ingredients

    4 salmon fillets (about 1 1/2 lb), skin removed
    1 tablespoon seafood seasoning blend
    4 tablespoons unsalted butter, divided
    2 cloves garlic, finely chopped
    Juice of 1/2 lemon

Steps

    1. Preheat large sauté pan on medium 2–3 minutes. Always check fish for bones. Coat both sides of fish with seasoning (wash hands). Place 2 tablespoons butter in pan, then add fish; cook 3-4 minutes on each side until 145°F (or until opaque and separates easily). Meanwhile, chop garlic. Remove fish from pan.
    2. Reduce heat on pan to low. Place remaining 2 tablespoons butter and garlic in pan; cook and stir 1 minute to melt butter. Remove pan from heat; squeeze lemon for juice and stir into butter. Serve sauce over fish.

Nutritional Value

CALORIES (per 1/4 recipe) 400kcal; FAT 29g; CHOL 120mg; SODIUM 430mg; CARB 1g; FIBER 0g; PROTEIN 32g; VIT A 15%; VIT C 10%; CALC 2%; IRON 2%

Ditalini Vegetable Ragoût

Ingredients

    2 medium shallots, coarsely chopped
    1/4 lb fresh asparagus spears, coarsely chopped
    2 tablespoons fresh Italian parsley, coarsely chopped
    1 teaspoon fresh thyme
    4 oz ditalini pasta (1 cup)
    1 tablespoon olive oil
    1 cup grape tomatoes
    1 (15.5-oz) can cannellini beans, rinsed/drained
    2 tablespoons herb garlic butter
    2 tablespoons capers
    1/2 teaspoon kosher salt
    1/4 teaspoon pepper

Prep

    • Bring water to boil for pasta.
    • Chop shallot, asparagus, parsley, and thyme.

Steps

    1. Cook pasta following package instructions; reserve 1/4 cup pasta water for later use.
    2. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add shallots, asparagus, pasta, tomatoes, and beans; cook and stir 3-4 minutes or until thoroughly heated.
    3. Stir in herbs, butter, capers, salt, pepper, and reserved pasta water; cook and stir 2-3 minutes or until hot. Serve.

Nutritional Value

CALORIES (per 1/4 recipe) 260kcal; FAT 9g; CHOL 15mg; SODIUM 500mg; CARB 37g; FIBER 6g; PROTEIN 9g; VIT A 15%; VIT C 20%; CALC 6%; IRON 15%

Creole-Spiced Salmon

4 salmon fillets (about 1 1/2 lb), skin removed
1 tablespoon seafood seasoning blend
4 tablespoons unsalted butter, divided
2 cloves garlic, finely chopped
Juice of 1/2 lemon

Ditalini Vegetable Ragoût

2 medium shallots, coarsely chopped
1/4 lb fresh asparagus spears, coarsely chopped
2 tablespoons fresh Italian parsley, coarsely chopped
1 teaspoon fresh thyme
4 oz ditalini pasta (1 cup)
1 tablespoon olive oil
1 cup grape tomatoes
1 (15.5-oz) can cannellini beans, rinsed/drained
2 tablespoons herb garlic butter
2 tablespoons capers
1/2 teaspoon kosher salt
1/4 teaspoon pepper

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