Pan-Seared Salmon over Creamy Lemon-Caper Bucatini
with Roasted Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
980 /serving
This clever combo of fish and pasta will float your boat. Fillets of pan-seared salmon bring delicate pink colour, taste and texture to each plate, with fine-tuned seasoning from our Ship to Shore spices (love that hint of curry powder!). It goes swimmingly with a sauce of briny capers, garlic and sweet roasted pepper, caught up in a swirl of cream and fresh lemon juice. Roasted Brussels sprouts are a shore bet on the side.
We will send you:
- 2 Salmon fillets
- 300g Brussels sprouts
- 15ml Minced garlic
- 1 Lemon
- 10g Capers
- 1 Roasted pepper
- 225g Bucatini
- 45ml Heavy cream
- 9g Ship to Shore spices (salt, garlic, curry powder, mustard, onion, red bell pepper, vinegar powder, green bell pepper, celery, basil, sunflower oil, parsley, chives)
Contains: Milk, Mustard, Salmon, Wheat
You will need:
Large pan (non-stick if possible)
Strainer
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
44 g
Saturated Fat
14 g
Sodium
740 mg
Total Carb
104 g
Sugars
6 g
Protein
47 g
Fibre
12 g
Preparation
Roast the Brussels sprouts
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the Brussels sprouts lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, halve the lemon; juice ½ and quarter the remaining ½. Medium-dice the roasted pepper.
Cook the salmon
Pat the salmon dry with paper towel; season with ½ the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired. Transfer to a plate and keep warm. Reserve the pan.
Make the sauce & combine the pasta
In the same pan, heat a drizzle of oil on medium-high. Add the garlic and capers. Sauté, 30 sec. to 1 min., until fragrant. Add the roasted pepper and lemon juice (start with ½). Sauté, 1 to 2 min., until combined. Add the pasta, cream and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until combined and warmed through; season with the remaining spices and S&P. Add 1 tbsp butter (double for 4 portions); stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Top with the salmon. Serve the Brussels sprouts on the side. Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
