March 13, 2014 Penne Pasta with sautéed Salmon, Kale, tomato and sweet potato and asparagus

March 13, 2014 Penne Pasta with sautéed Salmon, Kale, tomato and sweet potato and asparagus

I had bought a slightly over one pound filet of fresh farm raised salmon at Albertson’s on Tuesday ($5.99/lb.).

Tonight I mentioned fish tacos and Suzette said great, but later I suggested pasta and salmon and Suzette liked that idea better.   So she started boiling water and boiling penne pasta.

I chopped up three scallions with a stalk of garlic and its greens and about two oz. of red onion.  Then I chopped up a large tomato and ½ of a PPI baked sweet potato, which we like with salmon and then I washed and dried the salmon filet.  The salmon filet looked too large for us for one meal and we decided to cut it in half and use one-half tonight for the pasta dish and keep the other half for fish tacos tomorrow night.

I then chopped the asparagus and put it with the sweet potato and salmon chunks.

Suzette said she wanted to add fresh kale to the dish, so she went to the garden and plucked about ten leaves of kale and de-stemmed it and chopped it up.

Suzette said she needed some wine to make the dish so I fetched a bottle of Dry Creek Russian River 2012 Sauvignon Blanc from the basement.

Then Suzette started heating the large skillet and added butter and olive oil and first sautéed the onions and garlic.  Then she added the tomato chunks and sautéed those a bit.  Finally she added the kale, salmon, sweet potato and asparagus and ¼ cup of wine and covered the skillet and let the ingredients steam and cook slowly.  After another ten minutes everything was integrated into one harmonious dish.

I trimmed and started the two artichokes I had bought at Pro’s Ranch Market today ($.99/lb.) boiling, while Suzette cooked the one dish dinner.

We enjoyed the sautéed pasta and salmon dish with the Dry Creek Sauvignon Blanc, which is one of my favorite California Sauvignon Blancs (Costco $10.99).  It is light and has a similar elegance as French Sancerre.

Spumoni with a dash of Limoncello after dinner made the Italian effect complete.

Bon Appétit