Salmon, Cilantro and Avocado Pasta
I wouldn’t typically put a nice piece of salmon in pasta dish, but here you go. It doesn’t taste too heavy with the cilantro and lime, and I used skim milk (gasp!), but I promise you it will be fine.
Ingredients:
- Half box of spaghetti, boiled to package directions
- 2 large salmon fillets
- 2 cups of milk
- 1 cup of white wine
- 1 cup shredded cheese (I used Parmesan)
- ½ cup chopped cilantro
- Juice of 1 lime
- 1 red onion, sliced
- 3 tbsp butter
- 1 tbsp flour
- 1 avocado, cut in cubes
- Salt, pepper and olive oil
Sear salmon, seasoned in salt and pepper, 2 minutes on each side in a bit of olive oil. Set aside.
In the salmon pan, saute onions in butter, once soft mix in the flour until the liquid is absorbed. Add the milk and wine and stir until the flour absorbs and it comes to a simmer. Cook for about 10 minutes, stirring, until thickened. Add the cheese and stir until melted.
Remove the skin from the salmon, and break into bite size pieces into the sauce. Mix in the coriander and lime juice, and season well with salt and pepper. Cook for a few minutes more so the salmon is cooked through (it would have still be fairly raw), then mix in the avocado chunks and spaghetti. Serves 4.
