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Menu Plan for Summer II: Week 2, Day 1

Salmon, Smoked Salmon, Asparagus and Avocado Pasta

Cooking time: 30 minutes for menu      Cooking schedule: see below for instructions

    This is an easy dinner to end the week - the pasta can be warm or room temperature.  We like things easy for summer cooking....

Salmon, Smoked Salmon, Avocado and Asparagus Pasta 

Total time: 30 minutes
   I used cold-smoked, moist, Irish smoked salmon, but use any type you like.  It will cook, ever so slightly, while it warms with the pasta.

 Ingredients:

• 1 1/4 cups (4.2oz, 125gr) pasta
• 5oz (150gr) smoked salmon
• 5oz (150gr) fresh salmon
• 12oz (360gr) asparagus 
• 3oz (90gr) cherry tomatoes,  about 2/3 cup
• 1 avocado
• 1/2 medium leek
• 2 tbs snipped chives    substitute 1 tbs dried
• 2 tsp snipped tarragon  substitute 1 tsp dried
• 2 tbs fresh lemon juice, divided,  juice from 1/2 lemon, save the other half
• 2 tsp cooking olive oil
• 1 tbs salad olive oil

 Instructions:

• Cook pasta according to package instructions. Drain.
• Poach salmon: 
• Put fresh salmon into a small skillet. Add enough water to come half way up the sides of the fish. 
• Add 1 tbs lemon juice. Cover and simmer, 8 - 10 minutes, just until it turns opaque and flakes easily. 
• Remove, drain and break into large chunks.
• Blanch asparagus: 
• Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk.
• Cut asparagus in 1 1/2 inch (4 cm) lengths.
•  Fill large saucepan half full of water and bring to a boil over high heat. When boiling, drop in asparagus and parboil for 2 minutes if green, 3 if white.
•  Drain and immediately rinse with cold water.
• The rest:
• Slice leek. 
• Cut tomatoes in half. 
• Cut avocado into cubes. 
• Slice smoked salmon.
• Snip herbs.
• Sauté leek in cooking olive oil for 3 minutes.
• Add blanched asparagus, sauté 3 minutes longer.
• Add smoked salmon, tomatoes, herbs, remaining lemon juice, salad olive oil, and warm slightly, stirring gently. 
• Add drained pasta, avocado, poached salmon, stir gently.  Serve warm or at room temperature.

Cooking Schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, pot and colander for pasta, medium saucepan, large skillet Put water on high heat for pasta Put water on high heat for asparagus Poach salmon Trim, slice leek Trim asparagus Blanch asparagus Snip herbs Drain, refresh asparagus

Drain, refresh asparagus Cut cherry tomatoes Start to cook pasta Sauté leeks in 2 tsp oil in skillet Sliced smoked salmon Remove fresh salmon, break into chunks Cut avocado Add asparagus to leeks, sauté Drain pasta Add smoked salmon, etc. to skillet, heat Add pasta, avocado, poached salmon, warm Put pasta in serving bowl Serve

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Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

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