Orecchiette with Canned Salmon
Elevate canned salmon, creamy cannellini beans and dried pasta into an elegant meal that’s ready in only 20 minutes. A bit of crème fraîche brings it all together, and lemon – along with a trio of fresh herbs – adds lovely brightness to this simple, creamy dish. Dovetailing Tip: Use the salmon you cooked on day 3 instead of canned salmon.
Prep time:
Cook time:
Serves: 6
Calories per serving: 67
Ingredients:
Cook time:
Serves: 6
Calories per serving: 67
Kosher salt and freshly cracked black pepper
1 pound orecchiette
2 tablespoons olive oil
1 shallot, minced
1/2 cup dry white wine
ounce One 15- can cannellini beans, rinsed and drained
ounce One 7.5- can salmon, drained and flaked (see Cook’s Note)
1 cup crème fraîche
Zest and juice of 1 lemon (a scant 1/4 cup juice)
1/4 cup fresh dill, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions. Reserve 1 cup pasta water, then drain the pasta and set aside.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shallots and cook until softened and starting to brown, about 3 minutes. Add the white wine, scraping up any browned bits from the bottom of the skillet, and bring to a boil. Add the beans and salmon, toss to coat and bring the mixture to a simmer. Add the crème fraîche and lemon zest and juice and cook, stirring, until just warmed through, about 1 minute. Stir in the pasta, adding a little of the reserved pasta water if it looks too dry.
Remove the skillet from the heat and stir in the dill, mint and parsley. Season with salt and pepper.
Notes:
Depending on brand and type of canned salmon, there might be bones and skin of varying size. The largest pieces of these bones and skin should be removed, but many of the smaller pieces can be consumed and won’t risk choking.
Source: foodnetwork.com
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shallots and cook until softened and starting to brown, about 3 minutes. Add the white wine, scraping up any browned bits from the bottom of the skillet, and bring to a boil. Add the beans and salmon, toss to coat and bring the mixture to a simmer. Add the crème fraîche and lemon zest and juice and cook, stirring, until just warmed through, about 1 minute. Stir in the pasta, adding a little of the reserved pasta water if it looks too dry.
Remove the skillet from the heat and stir in the dill, mint and parsley. Season with salt and pepper.
Notes:
Depending on brand and type of canned salmon, there might be bones and skin of varying size. The largest pieces of these bones and skin should be removed, but many of the smaller pieces can be consumed and won’t risk choking.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.