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Friday, October 2, 2015

thyme salmon with sage pasta

Ingredients

  • Servings: 6
  • 1 1/2 pounds skinned salmon fillet, cut into 4-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, crushed
  • salt to taste
  • 1 teaspoon dried thyme leaves
  • 1 (12 ounce) package egg noodles
  • 2 tablespoons salted butter
  • 1/2 cup chopped fresh sage
  • 2 cloves crushed garlic
  • 1 tablespoon extra virgin olive oil
  • 2 cups frozen peas, thawed
  • 1 lime, juiced
  • 1 1/2 teaspoons salt
  • 1 lime, juiced

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 15 mins

  • place the salmon pieces into a mixing bowl. drizzle with 2 tablespoons of extra virgin olive oil, then toss with 4 cloves of crushed garlic. refrigerate at least 30 minutes.
  • preheat an oven to 350 degrees f (175 degrees c).
  • line a baking sheet with aluminum foil. place the salmon the foil, and season with salt and thyme. fold the foil over the salmon to form a sealed pouch. bake in the preheated oven until the salmon is no longer translucent in the center, 15 to 20 minutes.
  • meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the egg noodles, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink, then return to the cooking pot.
  • melt the butter in a small saucepan over medium heat. cook until the butter has browned lightly. stir in the sage and garlic until the sage has wilted. stir in 1 tablespoon of olive oil ,the frozen peas, the juice of 1 lime, and 1 1/2 teaspoons of salt. stir into the pasta, and place into a serving bowl. remove the salmon from the foil, and place the pasta. squeeze another lime over top to serve.

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