WHOLE GRAIN PASTA WITH SALMON AND VEGETABLES

I usually make this pasta when I have leftover roasted salmon or don’t have plans for dinner, or don’t feel like grocery shopping. On the ‘no dinner plans’ days, I use canned salmon, which I always keep on hand.

I have vegetables at home 99% of the time because a pot of steamed vegetables is my frequent meal.

And whenever I need to make a meal taste better with what’s on hand, I make this simple garlic butter sauce.

That is how this meal came about.

SOAKING WHOLE GRAIN PASTA

I like to soak whole grain pasta for several hours before cooking because it softens the pasta significantly and presumably reduces the amount of phytic acid in the grain. Reducing phytic acid allows larger amount of nutrients from wheat to be absorbed by our bodies.

EINKORN PASTA

Einkorn pasta is made with Einkorn wheat, which is a healthier alternative to modern wheat and even heirloom wheats. I buy crazy amounts of it from Jovial Foods, which I’ve been using for many years. I’m not their affiliate or anything, just love their stuff.

• Einkorn is the oldest cultivated variety of wheat that did not undergo genetic hybridization.
• Einkorn has significantly more vital nutrients like Zinc, Copper, Iron, Magnesium and Selenium than modern wheat (1)(2).
• Einkorn is a lot lower in gluten proteins that cause negative reaction not just in people with celiac disease but even in those with sensitivity, or plain regular folks! (3). Since einkorn does contain gluten, it is not acceptable for those with Celiac disease.
• It’s better for your good old arteries, keeping down inflammation (4).

HOW TO MAKE WHOLE GRAIN PASTA WITH SALMON AND VEGETABLES

INGREDIENTS
1 lb wild salmon filet
12 oz (1 package) organic einkorn whole wheat fusilli (I love Jovial brand, it’s also sold at Whole Foods and on Amazon)
1 head cauliflower, chopped into bite size florets
1 head broccoli, chopped into bite size florets
3-4 carrots, cut into bite size pieces
A handful of green beans
Any other vegetables you have on hand
Sauce
3 tablespoons butter
2 cloves garlic, pressed
3 tablespoons all-purpose flour (I use einkorn)
1.5 cup liquid (water, bone broth or vegetable broth)
1 cup shredded Monterey Jack cheese
2 tablespoons mustard
1 teaspoon dried dill
1 teaspoon paprika powder
1 teaspoon (or to taste) salt
1 cup shredded Monterey Jack cheese

INSTRUCTIONS
Soak whole wheat noodles in a large pot of water for several hours. Cook until done, drain.
To cook salmon, place filet on a baking sheet lined with parchment paper, salt and pepper to taste.
Bake at 350ºF for 25 minutes. Flake into pieces with a fork.

Pre-cook vegetables – place them in a pot with 1 inch of water, cover and steam until slightly soft but still vibrant in color, about 10 minutes after boiling.

To make sauce, heat 3 tablespoons butter in a medium skillet, add 2 cloves of pressed garlic, sauté on medium for 1 minute.

Add 3 tablespoons flour, whisking continuously for 2-3 minutes.

Add 1.5 cups liquid, 2 tablespoons mustard, 1 teaspoon dried dill, 1 teaspoon paprika and salt. Whisk until the sauce thickens – 2-3 minutes.

Add 1 cup of shredded cheese and whisk on low until it melts. Taste to adjust seasonings.
Add the sauce to the pasta pot and mix well.

Add pre-cooked vegetables and mix.
Finally, gently add flaked salmon.