Monday, December 28, 2015

RecipeTime - Salmon & Lemon Bucatini with Brussels Sprouts

Image via Blue Apron
There is nothing I love more than loosing myself in the kitchen. More often than not it is by way of baking a batch of my favorite cookies - I am just not that confident as a cook. That is why I love when I get Blue Apron and for a few times that week channel my inner chef. I especially love when I discover a recipe that hits it out of the park and can easily be recreated without hunting down obscure ingredients. Enter the Salmon and Lemon bucatini pasta dish with Brussel Sprouts and toasted breadcrumbs. (This recipe is also perfect if opting to stay in this New Year's Eve whether hosting for two or a small group you will be sure to impress!)


2 Skin-On Salmon Fillets
6 Ounces Bucatini Pasta (I intend to recreate with angel hair)
3 Ounces Brussels Sprouts 
3 Cloves Garlic
1 Lemon
2 Tablespoons Butter
2 Tablespoons Crème Fraîche 
1 Shallot
1⁄4 Cup Panko Breadcrumbs 
*Garlic Pepper if you have on hand to season the salmon.

1. Prepare the ingredients:  Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut o and discard the stem ends of the Brussels sprouts. Pick o and reserve the Brussels sprout leaves until you reach the lighter cores; discard the cores. Peel and mince the garlic. Peel and thinly slice the shallot. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

2. Cook the pasta: Add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain the cooked pasta thoroughly. Set aside in a warm place.

3. Toast the breadcrumbs: While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and toast, stirring frequently, 1 to 2 minutes, or until golden brown; remove from heat and season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.

4. Cook & flake the salmon: While the pasta continues to cook, pat the salmon dry with paper towels; season the skinless sides with salt and pepper(I sprinkled some garlic pepper as well). In the pan used to toast the breadcrumbs, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned salmon, skin sides down. Cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a bowl. Using a fork, flake into small pieces; discard the skin. Wipe out the pan. 

5. Cook the vegetables: In the pan used to cook the salmon, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot, garlic and Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the shallot and garlic have softened and the Brussels sprouts are bright green.

6. Finish the pasta & serve your dish: To the pan of vegetables, add the cooked pasta, flaked salmon, butter, crème fraîche, lemon zest, half the reserved pasta cooking water and the juice of all 4 lemon wedges; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the toasted breadcrumbs. Enjoy!

Check out my finished product on Instagram.

This recipe was transcribed in its entirety from Blue Apron - no credit is due to me. If you would like to try Blue Apron - drop me a line! I have five boxes I can share each brings three meals for two and are at absolutely no cost to new subscribers!

Bon Appétit!

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