Skip to main content

{Gluten-Free} Salmon, Prawn, and Zucchini Pasta #fishfridayfoodies


It's time for Fish Friday Foodies' October event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. This is, easily, my favorite recipe sharing event of the month. I always come away with a list of recipes that I just have to try!

This month, Claire of Sprinkles and Sprouts is hosting. She asked us to toss some fish or seafood into pasta and share it with you all. 

So, after three years of being gluten-free - he doesn't have Celiac disease or any other medical condition that requires him to be gluten-free - Jake has decided he will ease back into gluten, but he does want to focus more on consuming lower carbs. And, after three years, of adapting recipes or, sometimes, making two different dishes for dinner, I am elated. But I still have a cupboard full of gluten-free pasta!

So, I'm sharing this recipe with gluten-free pasta, locally-caught wild salmon, prawns, and the last of the summer squash. It's a quick, easy dinner. But, first, here's the #FishFridayFoodies collective pasta bowl...




Salmon, Prawn, and Zucchini Sauce

Ingredients
  • 1/4 C olive oil + more for serving
  • 1/2 C diced white onion
  • 2 C diced zucchini and/or summer squash
  • 2 T water
  • 1/2 pound salmon (deboned and cut into large cubes)
  • 1/2 pound prawns (if you can, I prefer wild - not farmed - and local seafood)
  • 1/4 C wine (I used a Rosé)
  • sea salt
  • Also needed cooked pasta (I used gluten-free) and grated cheese for serving


Procedure
Peel prawns, devein, and chop into bite-size pieces.


Heat olive oil in a large, flat-bottom pan. Add onion and cook until softened and translucent, approximately 3 to 4 minutes. Stir in the zucchini and add the water. Cover and cook until the zucchini is tender, approximately 5 minutes.

Add in the prawns  and salmon. Pour in the wine. Simmer until the seafood is pink and opaque. Season to taste with salt.

To serve, toss in the cooked pasta. Add a splash of olive and toss until well-coated and glossy. Scoop into individual serving bowls and sprinkle with grated cheese.

Comments

  1. That sounds wonderful! I love the combination of salmon and prawns. P~

    ReplyDelete
  2. This sounds so easy and delicious! Perfect for guests. I can't wait to try it, although I might just use "regular" pasta =)

    ReplyDelete
  3. Sounds tasty - salmon and zucchini do go so well.

    ReplyDelete
  4. I love dishes where you can use a little of this and a little of that as the pantry offers. Thanks Cam.

    ReplyDelete
  5. This sounds delicious - what a beautiful mix of ingredients!

    ReplyDelete
  6. Wow ! Great to know that Jake is on gluten free diet for last 3 years, we have just started avoiding gluten food as far as possible but not completely off gluten. This is very healthy yet delicious seafood pasta. Here it's difficult to get gluten free pasta.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas