Pasta with Salmon & Cabbage
Here’s an easy and healthy pasta dish!
Ingredients: 1/3 pound pasta (dry), canola oil and rice vinegar (equal parts, 2-3 T. each), 1/4 medium head of green cabbage (shredded), 1 1/2 t. fennel seeds, ~1/2 pound boneless salmon pieces (fresh), salt and black pepper, splash of Pastis or some other anise-flavored liquor (optional).
I used Mrs. Miller’s brand Old Fashioned Extra Wide Homemade Noodles and fresh salmon pieces painstakingly trimmed from fin and bone pieces ($1.49/lb.) that I bought to (simultaneously) make fish stock for soup.
Prepare the pasta as directed. When the pasta has perhaps 5 minutes left, lightly sauté cabbage in vinegar and oil (and Pastis) in pan over medium high heat, i.e., tender but not completely limp. Add fennel and stir in raw salmon so it cooks slightly. Add black pepper and salt; mix in drained hot pasta, stir lightly and remove from heat when salmon is cooked to your liking. I served this topped this with a dollop of sour cream and sprinkle of dried dill.
Adapted from this recipe: Salmon Fettuccine Cabbage
This is a thin, mild chowder with flavors of salmon, fennel, and thyme, and sweetness from tarragon and sweet corn.
First, I prepared a fish stock, roughly according to this recipe, except I used fresh tarragon rather than thyme:
“Traditional Fish Stock”
Then I used that fish stock rather than chicken broth according to this recipe:
“Salmon and Vegetable Chowder”
Other modifications: I substituted celery for zucchini and diced white onion for leek. My original intention was to make a salmon chowder, but having had only about a pound of salmon bones and fin portions (the butcher’s leftovers – hey, it cost $1) with only a modest amount of edible fish meat, I added 1/2 pound of bite-sized pieces of tilapia fillets. Also, I used slightly less fennel seed than the recipe suggested since a fair number of people seem to object to the flavor if it’s strong.
A tip: if you buy frozen tilapia fillets, I suggest thawing them in water instead of the microwave, because they can overcook easily and get a rubbery texture.