Fettuccine And Salmon Marinara
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Serves/Makes: 4
Ready in: < 30 minutes
- 3/4 pound skinless salmon fillet
- 1/2 pound whole wheat fettuccine pasta
- 1/4 cup chopped fresh flat-leaf parsley
***Marinara Sauce***
- 1 teaspoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon anchovy paste
- 1/4 cup dry white wine
- 1 can (14.5 ounce size) no-salt-added diced tomatoes, with juice
- 1/8 teaspoon crushed red pepper flakes, optional
- 2 scallions, white parts and 3-inches of the green, finely chopped
Cut the fish into 1-inch cubes and set aside. Cook the pasta according to package directions. While the pasta is cooking, heat the oil in a large nonstick skillet. Add the garlic and anchovy paste, and saute for 2 minutes over medium heat. Stir in the wine, tomatoes, and pepper flakes, if using. Simmer for 5 minutes. Add the scallions and fish. Cover the skillet and poach the fish for 2 minutes. Uncover and stir, making sure that the fish is cooked through. Drain the pasta well and toss it with the salmon marinara. Garnish with parsley and serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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