Maple Salmon pesto pasta

Author: Canadian Living

Serve with the Late Harvest Riesling by Inniskillin; it reminds me of home and is a perfect compliment to this dish. I like to use a wide fresh pasta but penne also works. My inspiration for this came many years ago when I moved to Halifax fom Vancouver.(One sea side town to another!) All the ingredients can be purchased from the weekly farmer's market downtown. I use my grandmother's old Italian recipe for pesto and always keep a container for that in the freezer. I use the "happy poultry" carcasses from the butcher to make the stock. I store this in the freezer and cut chunks off for this recipe. The salmon can be purchased for 1/2 price if you buy the trimmings. For those who don't make their own pesto and stock, use your favorite brand in the specialty or grocery store. This is not an expensive recipe and can altered by including curry which gives it an extra zip. Easily my husband's favorite dish that I throw together for my 4 kids even after a full day of teaching math with gr 8 and 9s!

  • Portion size 4 servings
  • Credits : marcia Burke



Saute garlic in olive oil; once it begins to brown add the zuchinni and then mushrooms. Add a bit of salt and pepper. Add the wine and then the fish. You may need to add a bit more oil at this point. (If you like curry now is the time to add it.) Before the fish is cooked, put in the pesto then the maple syrup and stock. Thicken a bit with flour. Just before serving add the cream and parmesan which will aid in the thickening process. Serve over freshly cooked pasta and top with more parmesan cheese and sugared pecans.
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Maple Salmon pesto pasta