All day today my wife has been sick. Maybe she’s sick of my cooking. What do you guys think? I think this is her way of telling me to stop making so many delicious and savory meals. Yeah, right. Anyway, I was watching t.v. and saw a piece of tasty looking salmon in a cream sauce so I decided to make something similar. I’ve never really had salmon flaked in pasta. I thought I’d come up with something that didn’t require having cheese in it because we don’t have any parmesan or gruyere up in this bitch today. I threw some things together and created my version of a parsley cream sauce. It was pretty good. I impressed myself so much that I gave myself a pat on the back.
Easy to make and semi quick. (about 25 minutes from start to finish) I hope you guys enjoy…
Oven Roasted Salmon and Parsley Cream Rigatoni
For the Rigatoni
1 LB/box of rigatoni
4 3oz. salmon filets
2 cloves of minced garlic
S&P on both sides of filets
1 pat of butter for each filet
1 1/2 Tbsp of dry white wine
For Parsley Cream Sauce
2 tbsp of butter
3/4 cup of fresh parsley chopped
3/4 cup of dry white wine
3/4 cup of heavy cream
1/2 oz of finely minced red onions
2 finely minced garlic cloves
2 Tbsp of fresh squeezed lemon juice (flavor crank)
1/2 Tsp of kosher salt
1/4 Tsp of freshly ground white pepper
Preheat oven to 410 degrees. Place salmon filets in a shallow baking dish after seasoning both sides with S&P. Sprinkle garlic on top of each filet and pour wine over each. Add a pat of butter to each filet and place in oven uncovered for approx. 13-15 minutes. Salmon should be opaque and moist on the outside and slightly pink on the inside towards the center of the filet. Remove and set aside.
Boil Rigatoni in a large pot of salted water until aldente or desired consistency. Drain and stir in a little butter to keep pasta from sticking together. Set aside in bowl or same pot used for boiling.
For the cream sauce add butter to skillet over medium flame and immediately add onions, add garlic, parsley and stir to incorporate all ingredients. When onions are soft and translucent add wine and allow to reduce for at least 1-2 minutes, add lemon juice, and then heavy cream, S&P and swirl pan to incorporate all ingredients. Let simmer for at least 1 minute.
Add Rigatoni to Parsley Cream Sauce and stir to incorporate over a low flame. Flake salmon filets and break into large 3/4 inch pieces with a fork. Add to the rigatoni and cream sauce.
Transfer to a large serving bowl and add a few stems of fresh parley leaves on top.
This meal works well with the dry white wine used for the salmon and cream sauce.
|(Serves 4-5 peeps)|