Thursday, 27 Nov 2014
Main > At Anchor Recipes > Dinner > Wild Salmon over Penne



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Wild Salmon over Penne PDF Print E-mail
Written by PacificSailors   
We recently enjoyed this dish while sailing the San Juan Islands. Click here to read our blog about that day.

1 lb grilled salmon
6 tbsp butter
2 cloves garlic, minced
½ cup dry white wine
Juice of 1 lemon
1 bunch spinach, chopped
2 Tbsp capers
1-2 diced tomatoes
2-3 artichoke hearts, quartered
1 lb penne pasta
Salt and Pepper to taste
Parsley to garnish

Prepare by bringing a large pot of water to a boil. Once boiling, add some salt and the pasta. Cook penne until al dente; about 12-14 minutes.

In a large sauté pan, melt the butter over medium heat. Add the garlic and cook for 2 minutes until fragrant.

Add the wine and lemon juice. Bring to a bubble and cook for another 1 minute. Taste the sauce and add additional seasoning if necessary.

Next, add the salmon, capers, tomatoes, artichoke hearts, and spinach and sauté for 2 minutes. Season the seafood with a little salt and pepper.

Lastly, toss the cooked penne with the seafood and sauce until coated. Top with freshly chopped parsley and enjoy.

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