Monday, April 25, 2011

Salmon Shells in a Creamy Tomato Sauce

A few weeks ago we had free biometric screenings at work.  The good news, is that everything about me was wonderfully healthy except my good cholesterol levels were low - they told me I need to eat more salmon!  Gimpy and I love salmon, but it's one of those things that I feel like I have to buy the day I'm going to cook it.  So, on Good Friday I stopped at Whole Foods and picked up some salmon fillets and made a creamy tomato sauce with shells and salmon.

Salmon Shells in a Creamy Tomato Sauce
2 salmon filets
1/4 cup heavy cream
1 Tbsp tomato paste
15 cherry tomatoes, cut in half
2 cups small shells

Spray a sautee pan with a little olive oil and heat to medium.  When the pan is hot, add the salmon filets.  Make sure your pan is hot, or the fish will stick!  In the meantime, bring salted water to a boil and cook your pasta.
In a small bowl, mix the heavy cream until it gets foamy and doubles in size.  Mix in the tomato paste.  Cook your fish about 3 minutes per side, until they turn more opaque.  Remove the skin, add in the tomato halves, and chop the fish into small pieces.  Add the pasta.
Once the pasta, tomatoes, and salmon are mixed together, add the cream sauce, toss together and add salt and pepper to taste.  Sprinkle with a little parmesan cheese and enjoy!

1 comments:

*uncorked said...

Yep. I'm gonna make this.

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