Salmon is such a versatile, ultra heart-healthy superfood, and its preparation possibilities are endless. Grilling gives it a nice crusty outside layer, which I just happen to love! This meal is simple and delicious, a must try! And if you happen to have leftovers, the salmon would be delicious on top of a crisp salad the next day 🙂
The following serves 4 (compliments of Everyday Food):
- 4 (6- to 8-ounce) salmon fillets, skin on
- Coarse salt and ground pepper
- 1 Tbsp unsalted butter
- 2 tsp all-purpose flour
- 1 cup dry white wine
- 1 Tbsp chopped fresh herbs (like chives, basil or parsley)
- 3/4 lb short pasta, such as gemelli
- 3 garlic cloves, halved or smashed
- 2 ears fresh sweet corn, cut off the cob
- 10 oz baby spinach
- 1/2 cup fresh basil leaves
- 1/2 cup heavy cream
- 3/4 cup grated parmesan
- Grated nutmeg
Preheat grill to medium-high. Drizzle salmon with olive oil and season with salt and pepper. Grill skin side down first, about 4-5 minutes. Gently flip and grill another 4-6 minutes, or until your desired doneness. Remove from the grill and let rest 5 minutes.
In a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in herbs; season with salt and pepper.
Serve the salmon hot or at room temperature, topped with the wine sauce and served along with the pasta below.
For the pasta:
In a large pot of boiling salted water, cook pasta and garlic 1 minute less than package instructions. I dropped the pasta as the salmon went on the grill. Next, add corn and cook 30 seconds. Add spinach and basil and stir once to wilt. Reserve 1/2 cup pasta water, then drain.
Add cream to the pasta pot and heat over medium-high until bubbling. Return pasta mixture and 1/4 cup pasta water to pot and cook, stirring, 2 minutes. Stir in parmesan. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt, pepper and a dusting of grated nutmeg.