Gluten-Free Fusilli with Asparagus and Salmon
Italian-inspired gluten-free pasta dish combining tender asparagus and poached salmon with aromatic turmeric and cinnamon. Golden onions are sautéed in olive oil, then combined with briefly cooked vegetables and fish before tossing with al dente fusilli in a light white wine reduction.
Ingredients
Instructions
- 1
Clean and blanch asparagus in salted water for 5 minutes.
- 2
Poach salmon in water for 10 minutes.
- 3
Sauté onion in olive oil until golden.
- 4
Add asparagus and salmon to the pan and sauté for 5 minutes.
- 5
Deglaze with wine and add turmeric, cinnamon, and salt. Cook for another 5 minutes.
- 6
Meanwhile, cook fusilli in abundant salted water and drain to al dente.
- 7
Toss fusilli with the asparagus and salmon sauce and plate. Serve hot.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Do not freeze.
Prepare and blanch asparagus up to 4 hours in advance. Poach salmon and store separately.
Serve immediately while hot. Pair with a crisp white wine.
Common Mistakes
Do not overcook asparagus before the initial blanch to avoid mushiness when sautéed.
Do not skip the al dente finish on pasta to avoid overcooking when tossed with hot sauce.