Penne with Salmon & Asparagus Bites
This lovely Penne with Salmon & Asparagus bites is great for a quick dinner idea. The sauce is a little different since it’s made with ricotta cheese and chicken broth but very tasty. And the salmon of course is cooked on the grill, making it a little smokey, specially if you place some BBQ chips inside the grill. Adding some grape tomatoes gives this dish a little pop with a great flavor combination. Enjoy!
Total prep/cooking time: 40 minutes; serves 4
Ingredients:
- 1 large salmon filet
- garlic olive oil
- 1/2 tsp. bacon chipotle salt
- 1/2 tsp. pepper, cracked
- 1/2 tsp. garlic, dried/minced
- 4 cups penne rigate pasta
- 2 tbsp. salt
- 1 tbsp. butter
- 1 tbsp. garlic olive oil
- 1 cup asparagus, cut to 1 inch bites
- 1/2 cup grape tomatoes, halved
- 2 garlic cloves, sliced thinly
- 1 1/2 cups ricotta cheese
- 3/4 cup parmesan reggiano, shredded
- 3/4 cup chicken broth
- 1 tsp. cracked pepper
- small basil leaves
In a medium size pot bring the water and salt to a boil. Add the penne and boil per the package instructions, minus 3 minutes so the pasta is al dente. Drain and set aside.
Pat dry the salmon filet, drizzle with the garlic oil, rubbing it over the top and sides. Sprinkle with the cracked pepper, bacon chipotle salt and the dry minced garlic. Rub everything nicely into the salmon filet and set on aluminium foil.
Heat the grill to medium-high heat and add some chips in a smoke box, preferably hickory, and place in the corner of your grill. While the grill is getting hot, grab a large high rim skillet and heat the butter and garlic olive oil. Cook the garlic and asparagus for 4 minutes then add the ricotta cheese, shredded parmesan, half of the chicken broth and cracked pepper. Stir to combine and simmer on very low for 6 more minutes. Place the salmon on the grill and cook for 10 minutes.
In the meantime, add the pasta to the sauce and combine, keeping the heat on a simmer. Remove the Salmon from the grill and let rest for a few minutes. Add the grape tomatoes to the pasta, stir and divide on plates. Cut the salmon into 4 slices and carefully transfer on top of the pasta. Decorate with basil and serve. I suggest a glass of Chenin Blanc with this wonderful dish.