This dish is one we came up with after buying some amazing fresh dried pasta at the farmer's market. This is another dish that is all D. He came up with the flavor profile since he wanted something to compliment the Gruyere and Roasted Onion pasta with out over powering it. Luckily we have a Penzeys addiction and he was able to find something in our spice stash that would work.
Personally, I think adding the sun dried tomatoes was a stroke of genius. It added just a hint of sweetness to the sauce which helps to balance the sharpness of the Irish Cheddar and the saltiness of the Parmesan. This is definitely staying in the dinner rotation and we are stocking up on the pasta so we always have some in the pantry.
Additionally, we are now hooked on this idea of fresh dried pasta. I am thinking we may have to try our hand at making some of our own soon.
I hope you enjoy this dish as much as we did.
- 2-6 oz Fillets
- olive oil
- Sicilian Salad Seasoning from Penzeys
- 3 T Butter
- 3 T AP flour
- 1 1/4 C chicken stock
- 1 1/4 C heavy cream
- 1/2 C grated Irish cheddar
- 1/4 Parmesan cheese
- 3 sun dried tomatoes
- 1 t Sicilian Salad Seasoning
- 1 t garlic powder
- 1/2 t powdered rosemary (we ran dried chopped rosemary through a coffee grinder we use for grinding spices)
- Turn oven on to 350 degree
- Line a baking sheet with foil
- Place rinsed and dried filets skin side down on the foil
- Brush with olive oil and sprinkle quite liberally with Sicilian Salad Seasoning
- Bake in oven for 10-15 minutes. Fish should flake when pressed gently with a fork. (While the salmon is baking you can make the Mornay Sauce and boil the pasta)
- Run a large offset spatula between the skin and fillet. The skin should stick to the foil so you don't need to worry about removing it while eating.
- Cut in half
- Heat butter in sauce pan over low heat until it melts
- Stir in flour, and cooking for 2 minutes
- Add chicken broth and cream, give a good stir and reduce the heat
- Add the sun dried tomatoes, garlic powder, powdered rosemary and Sicilian Salad Seasoning
- Reduce heat to low and simmer
- Add cheese and stir until melted
- Blitz with a stick blender
- Simmer for another 3-5 minutes until it thickens slightly
- Prepare according to package directions
- Place pasta in bowl and pour Mornay sauce over top to coat
- Place salmon fillet halves on top of pasta
- Drizzle with a spoonful or two of Mornay Sauce
- Garnish with chopped parsley if desired