Creole-Spiced Salmon With Ditalini Vegetable Ragoût
Today I'm going to share with you one of my go-to recipes! A delicious Creole-Spiced Salmon with a ditalini vegetable ragoût. I usually make a bit more of the vegetable ragoût than the recipe calls for so we have left overs for lunch. Of course, you can always substitute the vegetable ragoût with some good ol' fashioned mashed potatoes, or even serve the salmon on a bed of spinach. It's feels pretty marvelous having a zestful weeknight dinner without spending too much time in the kitchen, if you're a nine-to-fiver you know what I mean. That way you can catch up to your favorite shows! you know, like some good old Game of Thrones? (I just started watching less than a month ago and I'm already on the fourth season.. Don't judge me.) ANYWAYS, back to the recipe!
For the fish you will need:
4 salmon fillets (about 1 1/2 lb), no skin
1 Tbsp seafood seasoning blend
4 Tbsp unsalted butter, divided
2 cloves garlic (finely chopped)
Juice of 1/2 lemon
Preheat large sauté pan on medium 2–3 minutes. Always check fish for bones. Coat both sides of fish with seasoning (wash hands). Place 2 tablespoons butter in pan, then add fish; cook 3-4 minutes on each side until 145°F (or until opaque and separates easily). Meanwhile, chop garlic. Remove fish from pan.
Reduce heat on pan to low. Place remaining 2 tablespoons butter and garlic in pan; cook and stir 1 minute to melt butter. Remove pan from heat; squeeze lemon for juice and stir into butter. Serve sauce over fish.
2 medium shallots, coarsely chopped
1/4 lb fresh asparagus spears, coarsely chopped
2 tablespoons fresh Italian parsley, coarsely chopped
1 teaspoon fresh thyme
4 oz ditalini pasta (1 cup)
1 tablespoon olive oil
1 cup grape tomatoes
1 (15.5-oz) can cannellini beans, rinsed/drained
2 tablespoons herb garlic butter
2 tablespoons capers
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Bring water to boil for pasta.
Chop shallot, asparagus, parsley, and thyme Cook pasta following package instructions; reserve 1/4 cup pasta water for later use.
Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add shallots, asparagus, pasta, tomatoes, and beans; cook and stir 3-4 minutes or until thoroughly heated.
Stir in herbs, butter, capers, salt, pepper, and reserved pasta water (adding pasta water to the ragoût allows the mixture to stay moist and creates a nice pan sauce); cook and stir 2-3 minutes or until hot. Serve.
AnAnd voilà! There you have it. I often start with the pasta first since the salmon cooks quickly.
I genuinely want to thank Publix for this recipe! I also made the ragout with a simple peppercorn & sesame seed crusted ahi tuna stake, phenomenal! Have probably used this recipe over a dozen times since I found the recipe card a few months ago.
I encourage everyone to try this! You won't regret it :)