Angel Hair Pasta with Wild Salmon, Corn & Basil

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

July 11, 2013 • 0 comments

What to Do with Leftover Salmon and Corn

Now that summer is in full swing, I buy fresh wild Alaskan salmon regularly, since it’s abundant in peak season and often on sale. When my husband travels to the big box retailer, we take advantage of salmon’s reduced price despite having to buy two whole salmon fillets. Afterwards I’m preoccupied with how to use it all before it expires– not an ounce of this precious resource should be wasted. We cook it all on the first night, usually on the grill, and over the next few days, Steve makes his mouth-watering salmon dip and I create new recipes, such as this salmon pasta dish. Salmon and corn are a perfect match and easy to throw on the grill. You probably have the rest of the ingredients already on hand.

Angel Hair Pasta with Wild Salmon, Corn & Basil

4 ounces (113 g) dry whole-grain angel hair pasta or thin spaghetti (about the width of a quarter when cupped in your hand)

1 tablespoon (15 ml) extra-virgin olive oil, plus extra for drizzling

1/2 cup (80 g) diced onion

1 garlic clove, minced

1 cup (165 g) seasoned and cooked corn kernels (about 1 cob)

2 cooked artichoke hearts (bottled or fresh), chopped into bite-sized pieces

10 basil leaves, chiffonade (cut into thin strips)

2 teaspoons (10 ml) fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon Italian herb seasoning

Freshly ground black pepper

6 ounces (169.5 g) seasoned and cooked wild Alaskan salmon, preferably King or Sockeye, flaked into bite-size pieces

Cook pasta according to package directions. Drain pasta, reserving a large splash of the cooking liquid in a separate container, and add oil to the same empty pot over medium-low heat. Once hot, add onion and garlic and cook gently until translucent, about 4 minutes. Add corn to reheat. Add cooked pasta, artichokes, basil, lemon juice, salt, Italian herbs, and pepper and combine well. Gently stir in salmon. Moisten with a splash of the pasta cooking liquid if needed. Serve in shallow dishes and drizzle with additional olive oil, if desired.

Prep time: 15 minutes

Cook time: 20 minutes

Makes 2 servings

Nutrition Facts (per serving): 565 calories, 20 g total fat (3 g saturated fat, 0 g trans fat), 707 mg sodium, 54 mg cholesterol, 66 g total carbohydrate (8 g fiber), 34 g protein, 30% DV iron, 7% DV calcium, 4% DV Vitamin A, 18% DV Vitamin C