- Poached Salmon with Chive Sauce, Pasta, and Vegetables
Poached Salmon with Chive Sauce, Pasta, and Vegetables
Adapted from a recipe by Linda Gassenheimer, author of More Low-Carb Meals in Minutes and 'Mix 'n Match Meals in Minutes for People with Diabetes.
Poached Salmon with Chive Sauce, Pasta, and Vegetables
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Ingredients
- 2 Vital Choice wild salmon fillet portions (6 ounces each)
- 1 teaspoon butter (optional: if you prefer, use all oil instead)
- 2c teaspoons organic Vital Choice extra virgin olive oil, divided
- 1/2 tablespoon fresh lemon juice
- Kosher sea salt and black pepper, to taste
- 3 tablespoons snipped fresh chives (or 1 tablespoon freeze-dried chives)
- 1/4 pound spinach fettuccine (or any pasta)
- 2 cups shredded carrots
- 1 cup broccoli florets
Instructions
- Bring 3 to 4 quarts of water to a boil in a large saucepan for pasta. Do not use until step X.
- Fill a large, separate pot with water and bring to a boil. Lower the heat to medium-low and submerge the salmon completely. Cook at a gentle simmer for 3 minutes. Remove from heat and let the salmon rest in the liquid for 3 minutes. Keep warm.
- Bring the pasta water back to a boil and cook pasta according to package directions. Add the carrots and broccoli 3 minutes before pasta is done. Remove about 2 tablespoons of the cooking water and set aside. Drain the pasta and vegetables. Add the reserved water, olive oil and salt and pepper to taste. Toss well.
- Melt the butter in the microwave for 20 to 30 seconds. Stir in the olive oil and lemon juice.
- Plate vegetable pasta and place salmon on top. Drizzle with the butter mixture and season to taste with salt and pepper. Scatter the chives on top.
Serves: Serves 2