Poached Salmon Fettucini Pasta with Grilled Asparagus

I have a new found love ya’ll.

Yes I know I’ve been spending time in the south.

No, Wes and I did not break up. We are better than ever.

The new love is Denver. Actually, everywhere I went in Colorado was pretty spectacular.

A land where the vibe is mellow, the people love to be active and the food is freaking amazing.

Even the food served at the tradeshow I was working was the tasty.

Way to step it up Mile High City!

In an attempt to make my work travel a bit more enjoyable, I’ve started tacking on days here and there to my trips so I can properly enjoy the city that I’m in.

I flew out to Colorado on Friday to spend a little extra time with my girlfriend Nicole (formerly of London via Los Angeles via Wyoming).

Knowing my food obsession, she made a conscious effort to take me to tasty and interesting spots to tickle my fancy.

Osteria Marco in downtown Denver was so good I went back twice. If you get a chance to dine at this homey but chic underground eatery, I HIGHLY recommend the rabbit.

And if you make it to Fort Collins, CO you have to check out Scrumpy’s for a cider flight, a bomb sandwich and some fresh baked cookies.

The food in Colorado was exceptional, but I got way more out of my trip than just a full belly.

I gained some serious confidence.

Four years ago when I had just started cooking and was contemplating the creation of New Food Tuesdayz, everything literally was new. I knew NOTHING about food other than I loved eating it.

I knew nothing of how things would be prepared, what cheeses I preferred, what wine would go well with the food I ordered.

But four years, over a thousand recipes attempted and hundreds of amazing meals consumed have brought me a long way. In a foodie state, I was able to hold my own in some serious food conversations with people whose lives are all about good eats.

The highlight was being asked if I owned my own restaurant by a veteran of the business.

No sir I don’t. But hopefully I will be changing that soon.

This pasta dish I made would have fit in perfectly at a few of the restaurants I dined at in the last few days.

Simple ingredients, bold flavors and a homey vibe really make this an easy to execute crowed pleaser.

You will need…

1 lb fresh fettucini pasta (or boxed pasta cooked per the instructions if you don’t have the time)

1 lb salmon, skinned removed and cut into 4 ounce pieces

2 tablespoons garlic, divided

2 tablespoons olive oil

2 tablespoons butter

½ cup white wine

2 vine ripened tomatoes, diced

2 green onions, white and light green parts roughly chopped

1 lb asparagus, ends trimmed

Paremsan cheese for serving

Salt and Pepper to taste

Start by preheating your grill to a medium high heat.

Drizzle the asparagus with 1 tablespoons of the olive oil and season them with salt and pepper. Make sure the asparagus are all lightly coated in oil.

Place them on a warm part of the grill and cook the asparagus, turning once until they are grilled on the outside and slightly tender. Be careful not to over cook. About 7 minutes.

Remove them from the heat and set aside to cool. When the asparagus have cooled, shop into 1 inch pieces and reserve.

Bring a large pot of salted water to a boil. Cook the pasta to the package instructions or if you are using fresh pasta, about 3 to 5 minutes just until the pasta is al dented. Be sure to reserve 1 cup of the starchy pasta water.

While the water is heating, heat the remaining olive oil and butter together in a large pan over medium heat.

When the butter has melted, add in the garlic and cook until fragrant, about 1 minute.

Add in the tomatoes and white wine to the pan.

Simmer the white wine and tomatoes until all the alcohol has burnt off and the wine has reduced slightly. About 5 minutes.

Season well with salt and pepper and add in the green onions and the salmon to the pan.

Cook the salmon in the liquid, flipping once until the salmon is cooked through. About 5 minutes.

When the salmon is cooked through gently break up the fish into smaller pieces with a fork or tongs.

Toss in the pasts, asparagus and Paremsan to taste. Toss well.

If there is not much liquid left and the pasta is dry and not saucy, pour in the reserved pasta water a little at a time until you get the desired consistency.

Serve hot with fresh pepper and Paremsan.

Love and Beer Floats

Angela  

Poached Salmon Fettucini Pasta with Grilled Asparagus

1 lb fresh fettucini pasta (or boxed pasta cooked per the instructions if you don’t have the time)

1 lb salmon, skinned removed and cut into 4 ounce pieces

2 tablespoons garlic, divided

2 tablespoons olive oil

2 tablespoons butter

½ cup white wine

2 vine ripened tomatoes, diced

2 green onions, white and light green parts roughly chopped

1 lb asparagus, ends trimmed

Paremsan cheese for serving

Salt and Pepper to taste

Start by preheating your grill to a medium high heat.

Drizzle the asparagus with 1 tablespoons of the olive oil and season them with salt and pepper. Make sure the asparagus are all lightly coated in oil.

Place them on a warm part of the grill and cook the asparagus, turning once until they are grilled on the outside and slightly tender. Be careful not to over cook. About 7 minutes.

Remove them from the heat and set aside to cool. When the asparagus have cooled, shop into 1 inch pieces and reserve.

Bring a large pot of salted water to a boil. Cook the pasta to the package instructions or if you are using fresh pasta, about 3 to 5 minutes just until the pasta is al dented. Be sure to reserve 1 cup of the starchy pasta water.

While the water is heating, heat the remaining olive oil and butter together in a large pan over medium heat.

When the butter has melted, add in the garlic and cook until fragrant, about 1 minute.

Add in the tomatoes and white wine to the pan.

Simmer the white wine and tomatoes until all the alcohol has burnt off and the wine has reduced slightly. About 5 minutes.

Season well with salt and pepper and add in the green onions and the salmon to the pan.

Cook the salmon in the liquid, flipping once until the salmon is cooked through. About 5 minutes.

When the salmon is cooked through gently break up the fish into smaller pieces with a fork or tongs.

Toss in the pasts, asparagus and Paremsan to taste. Toss well.

If there is not much liquid left and the pasta is dry and not saucy, pour in the reserved pasta water a little at a time until you get the desired consistency.

Serve hot with fresh pepper and Paremsan.