Pasta with Salmon
2 whole heads of garlic
2 T. olive oil
salt & pepper
1 lb. whole wheat egg noodles
1 c. vegetable or chicken broth
1 lb. salmon, cut into 1" cubes
zest & juice of 1 lemon
2 T. extra-virgin olive oil
2 T. drained capers
garnish with cut grape tomatoes
Preheat oven to 400. Cut the heads of garlic in half crosswise & place on sheet of foil. Drizzle with olive oil & season with salt and pepper. Fold the foil up around the garlic, keeping it flat. Roast until soft, about 60 minutes. (We used a toaster oven and it cooked much faster.) Let garlic cool slightly, then squeeze the cloves out of the skin. Mash half of the roasted garlic cloves into a paste with the bake of a fork. Set aside.
Add egg noodles to a pot of boiling, salted water. Cook until al dente, stirring occasionally, 8-l0 minutes. Drain.
Meanwhile, pour the broth in a large, heavy skillet & bring to a simmer. Add the mashed, roasted garlic & stir to dissolve. Simmer uncovered for 4 minutes, then add the salmon, cover, & simmer 4 more minutes. Remove from heat & add the remained garlic, cloves, lemon zest & juice, & cooked pasta. Stir to combine; add olive oil, capers, 1/2 t. salt, & 1/2 t. pepper & stir once more. Garnish with cut grape tomatoes. Serve immediately.
2 whole heads of garlic
2 T. olive oil
salt & pepper
1 lb. whole wheat egg noodles
1 c. vegetable or chicken broth
1 lb. salmon, cut into 1" cubes
zest & juice of 1 lemon
2 T. extra-virgin olive oil
2 T. drained capers
garnish with cut grape tomatoes
Preheat oven to 400. Cut the heads of garlic in half crosswise & place on sheet of foil. Drizzle with olive oil & season with salt and pepper. Fold the foil up around the garlic, keeping it flat. Roast until soft, about 60 minutes. (We used a toaster oven and it cooked much faster.) Let garlic cool slightly, then squeeze the cloves out of the skin. Mash half of the roasted garlic cloves into a paste with the bake of a fork. Set aside.
Add egg noodles to a pot of boiling, salted water. Cook until al dente, stirring occasionally, 8-l0 minutes. Drain.
Meanwhile, pour the broth in a large, heavy skillet & bring to a simmer. Add the mashed, roasted garlic & stir to dissolve. Simmer uncovered for 4 minutes, then add the salmon, cover, & simmer 4 more minutes. Remove from heat & add the remained garlic, cloves, lemon zest & juice, & cooked pasta. Stir to combine; add olive oil, capers, 1/2 t. salt, & 1/2 t. pepper & stir once more. Garnish with cut grape tomatoes. Serve immediately.
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