If you live in the Pacific Northwest, this is the time of year when images like this grace the cover of your local paper.
It’s Copper River salmon season, the time of year when Seahawks and celebrity chefs will gather at an airport at the crack of dawn to usher in the arrival of the first of this highly sought-after fish. If I am being perfectly honest, I’m not sure that I could tell the difference between regular-old omega-rich, coral-hued sockeye salmon, and it’s (significantly more expensive) counterpart. But I like a good reason to celebrate. And who doesn’t feel the pressure to get in on something before it’s all gone?
This is also the time of year when I am equal parts amazed that I was able to get ANYTHING aside from weeds to grow in my garden, and panicked that I don’t have the time/energy/motivation put it all to good use.
Which is a long way to say that this was a great week to dig out an old recipe that I clipped out of Cooking Light magazine a good fifteen years ago. Believe it or not, I actually have binders full of recipes that I cut and pasted – with actual scissors and glue – at a time in my life when I, apparently, had a lot more time on my hands. But this is a great way to make a meal that is local, sustainable, and packed with protein and good carbs. And since my kids actually like to eat this kind of fish, cutting it with pasta makes it a good way enjoy this year’s haul of Copper River salmon without breaking the bank since I, for one, am unwilling to spend $40 on a meal at home that I cooked myself.
I’ve adapted this from the original Cooking Light recipe, and like I mentioned in a previous post, it’s a recipe you can totally hack, adjusting the proportion of ingredients up or down to suit your tastes.
- 1 box (13.25 oz.) whole wheat pasta (farfalle or rotini work well)
- 1 1/2 cups shelled edamame
- 12 - 16 oz. salmon
- 1 Tbsp. olive oil
- 1 cup finely chopped red onion
- 8 cups chopped greens (swiss chard, spinach, kale)
- 1/4 cup chopped fresh dill
- 1/4 cup Dijon mustard
- 2 Tbsp. honey
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Line cookie sheet with parchment or foil, and add boned salmon, skin-side down. Season with salt and pepper, then bake at 350 just until done (about 15-ish minutes, depending on thickness of fish).
- Remove salmon from skin, coarsely chop, and set aside to chill in refrigerator.
- Cook pasta in boiling water according to the package instructions. With 1 minute remaining, add edamame and let it finish cooking together.
- Heat oil in a large saute pan over medium heat. Add onion and saute until tender. Add greens and cook just until wilted. Drain any excess liquid.
- Add spinach mixture, dill, and salmon to pasta mixture.
- Whisk together mustard, honey, and salt and pepper and toss gently to coat.
- I serve this pasta salad cold.