Once again, from our friend Rocky Fino’s book Will Cook For Sex, we have a great dish that’s quick and easy to make, and is light enough for these hot summer nights.
His Seahawk Pasta uses salmon, giving it a unique flavor and the Omega-3s you need. And, this is just a personal observation, but most women I’ve been out with order salmon off the menu more than any other fish. So I’m betting she’ll love this, too. And once the water’s boiling it’s only a few minutes until you’re eating.
1 large Avocado
6 oz. Farfalle (bowtie shaped pasta)
1 1/2 cups vegetable broth
3/4 – 1 lb. Salmon fillet
2 tablespoons Olive oil
1 tablespoon Flour
Bring 1 quart of water to boil with 1 tablespoon each of salt and olive oil.
Slice the salmon in approximately 1/2” squares.
Cut avocado into approximately 1/2” squares.
Mince (chop finely) the shallot.
Add pasta to boiling water for approximately 8 – 10 minutes. Do not overcook.
Preheat 1 tablespoon of olive oil in pan.
Add minced shallot and cook over medium heat for approximately 2 minutes.
Add salmon to pan.
Lightly cook for 1 – 2 minutes.
While salmon is cooking, sprinkle a teaspoon of flour over the salmon.
(Thickening flour preferred but regular all-purpose flour is fine.)
Add vegetable broth slowly to salmon and as contents begin to boil, reduce heat.
Salt and pepper to taste.
Add a dash of white or cayenne pepper, if you want it spicy.
Add cooked pasta, stir and gently fold in avocado squares.
Serve on individual plate or pasta bowls.
(Hint: When pasta is done, drain through a colander. Don’t rinse with water.)