Make a fabulous salmon pasta with beans for the family. Salmon pasta with beans can be made with fresh or canned salmon. If using fresh salmon buy some sustainable sockeye salmon from a reputable store such as Vital Choice.
You can make salmon pasta with beans using either fresh salmon or you can make this dish more economical for a big family or gathering if you use Vital Choice's luscious Wild Red canned Sockeye Salmon.
Ingredients - serves 2
4 ounces uncooked linguine or thin spaghetti
1-2 (6 oz) Sockeye Salmon portions cut into 1-inch cubes OR
1-2 (7.5 oz) cans Wild Red Sockeye Salmon, chunked
1 teaspoon minced fresh rosemary
5 tablespoons organic extra virgin olive oil divided
3/4 cup white kidney or cannellini beans, rinsed and drained
(and/or other beans)
2 small plum tomatoes, chopped
1 cup spinach or arugula (optional)6 garlic cloves, minced
1/2 tsp dried organic oregano
Sea salt and organic pepper to taste
Method
- Cook linguine according to package directions.
Meanwhile, in a small skillet, saute the Salmon and rosemary in 2 tablespoons oil for 5 minutes or until the fish flakes easily with a fork.
Add the beans, tomatoes, spinach, garlic, salt and pepper; heat through.
- Drain linguine; and transfer to a large bowl. Add Salmon
mixture; toss gently. Drizzle with remaining oil.
Beans are perhaps the most underused, overlooked food in the
American diet and one of the key reasons why the Mediterranean diet is so healthy.
In addition to fiber, protein, minerals, and B vitamins, beans
are rich in resistant starch, which blunts the blood sugar
impact of any meal that includes these tasty legumes. This
desirable effect can last for eight to 24 hours.
By rinsing pasta quickly in cold water, you convert some of its
starch into the resistant kind, while reducing greatly the
tendency of pasta to become gummy and sticky. (This starch
conversion also occurs when you refrigerate cooked pasta
immediately.)
Unbeknown to many, colorful beans are also rich in the
beneficial polyphenol antioxidants abundant in colorful fruits
and vegetables.
To add color and antioxidant power to this regional Tuscan dish
at the price of Italian authenticity you could substitute or
add red, black, or pinto beans.
Adapted from a recipe by Dianne Alvine of Toms River, New Jersey
(tasteofhome.com).
For more salmon recipes and to buy salmon and other sustainable gourmet food products please visit Vital Choice
