Two tasty treatments for salmon

  • By Judyrae Kruse Herald Columnist
  • Tuesday, February 5, 2013 7:38pm
  • Life

It’s probably time to wander out to the freezer and retrieve another piece of salmon, and then try to figure out how to fix it this time around.

Well, thanks to a nice helping of recipes sent along by www.salmonfromnorway.com, here are two possibilities that caught my eye.

Both are totally different from any others I’ve ever seen.

See what you think of:

Salmon fettuccine with spicy tomato and roasted red pepper sauce

1pound salmon fillet, skinned and deboned

4cloves garlic

1yellow onion

1bunch fresh basil

1can (14.5 ounces) whole canned tomatoes

11/2cups roasted red peppers

1tablespoon extra-virgin olive oil

1teaspoon chili flakes

1pound fettuccine

Salt and fresh-cracked pepper

Cut salmon into 1-inch pieces and set aside. Chop garlic finely. Chop onions. Wash basil and remove leaves from stems. Drain tomatoes and reserve juice; turn into food processor along with roasted peppers and pulse several times, leaving some chunks.

In a large saucepan over medium heat, add the olive oil and saute garlic and onions for 2 to 3 minutes, without browning. Add the tomato-red pepper mixture, 1/2 of the reserved tomato juice and chili flakes to the pan. Season with salt and pepper and cook for 15 to 20 minutes.

Cook pasta according to package instructions while sauce cooks.

Add salmon to sauce and let cook 3 to 4 minutes. Add basil to sauce. Toss pasta with sauce and serve. Makes 4 servings.

Foil-baked salmon with potatoes, apples and shallots

4(5-6-ounces each) salmon fillets

1lemon

4red potatoes

2apples

4shallots

4tablespoons butter

Salt and fresh-cracked pepper

4sprigs fresh dill

4tablespoons extra-virgin olive oil

Preheat oven to 375 degrees.

Cut lemon into slices. Cut potatoes in half and parboil. Core apples and cut into wedges. Thinly slice the shallots.

Place a 12-inch square of foil on a flat surface. Lightly butter center of foil. Place 1 salmon fillet in center. Season with salt and pepper. Top salmon with piece of butter, sprig of dill and slice of lemon.

Arrange a quarter of the potatoes and apples and shallots around salmon fillet. Drizzle 1 tablespoon oil over the potatoes, apples and shallots. Bring 2 sides of foil together and fold over. Fold remaining sides over to create tightly sealed package. Repeat for remaining salmon fillets. Bake foil packages for 12 to 15 minutes or until cooked to desired temperature. Makes 4 servings.

More in Life

This beefy ex-cop has a delicate hobby: intricate paper-cut art

You can see Tom Sacco’s creations at the upcoming Everett Art Walk.

Kamiak student Aidan Norris (center) drags Matthew Ninh into a scene as Mitchell Beard (left) reads his lines. (Ian Terry / The Herald)
Joy, disappointment at Kamiak High’s ‘Spamalot’ auditions

More than 80 students try out for 45 roles in the outrageous Monty Python musical comedy.

Arlington eagle fest wants your nature-themed artwork, haiku

Local residents of an artistic bent are invited to submit… Continue reading

What’s new for 2018 for travelers in Scandinavia

Sweden, Norway and Finland have embarked on many urban, cultural and transit projects.

Kia Rio subcompact takes a classy step up in 2018

A new design, roomier cabin, and better fuel economy are among the improvements on the 2018 Kia Rio.

Overcome your fear of death, in a book title at least

Three novels about death worth reading at Everett Public Library.

Dolores O’Riordan was lead singer of Irish band The Cranberries

The police force said the death was being treated as “unexplained.”

‘Trump saying something racist isn’t exactly news anymore:’ ‘SNL’

The week’s news was dominated by reports that Trump disparaged Haiti, El Salvador and all of Africa.

Bald eagle no longer listed as ‘sensitive species’ in the state

A recent study found that eagle numbers are strong throughout Washington.

Most Read