Pecan-Garlic Salmon Pasta
The sauce for this pecan-garlic-salmon pasta is a savory, country-style blend of salmon, pecans, coconut milk, and white wine. It’s a garlicky, non-tomato-based topping for pasta that gives you an easy second meal with leftover salmon.
- 2 tablespoons butter or good olive oil
- 1 small onion finely chopped
- 2 tablespoons garlic minced or pressed
- 1 cup toasted or raw walnut or pecan pieces, chopped
- ½ teaspoon black pepper
- ½ teaspoon salt
- 13 ounces 1 can full-fat coconut milk
- 1/2 cup white wine * optional but highly recommended
- 1 tablespoon spicy brown mustard
- 2 tablespoons white wine vinegar or lemon juice or a mixture of the two
- 1 tablespoon fresh rosemary minced
- ¾ pound of the cooked salmon from Crusted Pecan Rosemary Salmon- skinned and flaked
- ¾ cup leftover cooked vegetable such as asparagus from the sheet pan recipe or zucchini, or peas (optional)
- 1 pound pasta - cooked until desired doneness I used Banza garbanzo spaghetti
- Parsley/rosemary to garnish
Saute the chopped onion in the butter or olive oil until becoming translucent, 5-6 minutes.
Add the garlic and saute until fragrant, about 1 more minute.
Stir in the walnut pieces until they are coated with oil and, if you have used raw pieces, until they are a little toasted. Season with salt and pepper.
Pour in the coconut milk, wine and mustard. Continue to cook on low-medium heat until the sauce thickens a bit. Add the vinegar or lemon juice and taste the sauce. The vinegar or lemon should wake up the flavor of the sauce without making it too sour.
Gently stir in the rosemary and the chopped salmon and taste again. It can be slightly salty as the pasta will soak up some of the salty flavor. Stir in the optional leftover cooked vegetable.
Place the cooked pasta into bowls and serve the sauce over, garnishing with extra chopped rosemary or parsley.