Monday, August 18, 2014

Jovial Wheat Free Pasta with Honey Dill Salmon Sauce

Oh... yet another dinner to bring to the table.  I don't know about you but, sometimes  I only have two salmon fillets left in the freezer, but I'm so hungry for a little fish.  So,  I decided to make-up a recipe using my favorite Pasta!  Jovial brand wheat free pasta is the best in my opinion and really lends itself well to accepting the flavors of a sauce.  This sauce is sweet yet has a little heat due to the acidity of the mustard.  It's kid friendly, at least for my boys but, I'll admit they are a tad spoiled with meals.  Enjoy!!  This recipe can feed around 4 people. 

2 salmon fillets
3 tablespoons honey
1 teaspoon salt
1/2 teaspoon Salt and Pepper
1 tsp. dill
1 tablespoon coconut oil
1 sweet onion, chopped
1/2 cup dry vermouth
3 teaspoons grainy Swedish Style Dijon mustard (purchase in Tiffany's Therapy Store )
1/2  cup whole milk or vanilla almond milk, heavy cream could be used as well
1 Tablespoons parsley and parsley flowers to top (if you have it)
1 pound jovial brown rice capellini (purchase in  Tiffany's Therapy Store
add a little olive oil if pasta seems dry

Method

   Heat the oven to 425.  Place the salmon fillets next to each other on a small roasting pan skin side down.  Evenly divide 1 1/2 tablespoons of the honey on each fillet then top with dill, salt and pepper.
Bake until barely done, about 8-10 minutes, depending on the thickness of the fillets.
  In a saucepan, place coconut oil and chopped onion, saute until translucent and then add the dry vermouth, allow to cook down to about 1 tablespoon and then add the milk, mustard, salt and pepper to taste.  Again allow to slowly simmer down.  At this time add the Salmon from the oven.
  In a separate saucepan boil water for the capellini (Purchase in: Tiffany's Therapy Store) and boil according to directions on box.
  Next, divide pasta among bowls and top with evenly divided sauce, add parsley and a little olive oil if pasta seems dry, and top with a decorative edible flower (if you have it)!  And serve!







 

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