RCI-ND.002.0086.001
Pasta, Salmon, California Avocado, Cauliflower and Olives
Pasta, Salmon, California Avocado, Cauliflower and Olives from the Recidemia collection
Prep35 min
Cook15 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- angel hair pasta1 ½ Poundscooked al dente and drained
- 1 unit
- salmon3 Poundscooked, boned and cut into bite size pieces
- Cauliflower1 Poundcut into flowerets and steamed
- ripe olives1 Cupsliced
- California avocados5 unitseeded, peeled and diced
- 1/3 Cups
- fresh dill½ Cupfinely chopped
- 1 unit
- Yield: 4 cups1 unit
- 1 Cup
- shallots4 Tbspfinely minced
- unsalted butter2 Cupscut into slices
- 1 Cup
- 2 Tbsp
- 1 tsp
- ½ tsp
Method
1
Cook angel hair pasta in salted boiling water until al dente, then drain and set aside.
2
Cut cauliflower into flowerets and steam for 8-10 minutes until tender-crisp, then drain and reserve.
10 minutes
3
Cook salmon by your preferred method (poaching, baking, or grilling) until fully cooked; bone and cut into bite-sized pieces.
4
Prepare the white sauce by combining minced shallots and dry white wine in a saucepan over medium heat, then reduce by half.
5 minutes
5
Whisk in Dijon mustard, then gradually add cold butter slices while stirring constantly until fully incorporated and sauce is creamy.
6
Remove from heat and stir in whipping cream, salt, and pepper until smooth; set white sauce aside.
7
Toss diced California avocados with fresh lemon juice in a bowl to prevent browning.
8
Combine cooked pasta, white sauce, cooked salmon pieces, steamed cauliflower flowerets, sliced ripe olives, and chopped fresh dill in a large mixing bowl; fold gently to combine without breaking the salmon or avocados.
9
Just before serving, gently fold in the lemon-dressed avocado pieces to maintain their texture and prevent oxidation.
10
Divide among four serving bowls or plates and serve immediately while the pasta is still warm.