Grilled Salmon With White-Wine Sauce Over Pasta With Corn, Basil and Spinach

26 06 2012

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 🙂

Grilled Salmon With White-Wine Sauce Over Pasta with Corn, Basil and Spinach

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.

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