Salmon and Edamame Pasta

     This recipe was recommended by Nancy, a friend of mine.  She had it at Zely & Ritz, a tapas restaurant in Raleigh.  Chef Sarig Agasi was kind enough to share it with an online magazine.  He developed it for runners who are training for marathons.  Full of healthy proteins and carbohydrates, it is good fuel for a 26-miler! 

     I made some substitutions and additions to reduce the cost of the ingredients and also to stretch this recipe out to make four hearty servings.  The original called for fresh, wild caught salmon.  This was too expensive for my food budget, so I used canned salmon packed in water.  The canned salmon pushed the sodium content a little high, at 617 mg per serving.  I can live with that.

    The additions were a 1/2 cup of frozen corn and a 1/2 cup of chopped carrot.  After reading through the recipe, I decided that this was similar to a Bolognese sauce, so any veggies in a Bolognese sauce would also work here. 

     The next time I make it I'll add more veggies so that the recipe serves five, thereby bring down the sodium content per serving.  Alternatively, I can still stretch this out to five servings and just add a side salad with a vinaigrette dressing but...I know I won't bother with that!

Salmon And Edamame Pasta
Inspired by Chef Sarig Agasi's recipe
Makes 4 hearty servings

Ingredients:
6 oz whole wheat rotini pasta
1/2 cup frozen, shelled edamame
1/2 cup sliced carrots (about 1 medium carrot)
1/2 cup frozen corn
1/4 cup red onion, diced
1/4 cup green bell pepper, diced
1/8 cup green olives, diced (about 10)
1/8 cup capers, drained
1 tsp dried, ground sage
1 tsp dried oregano
1/4 cup yellow onion, diced
2 medium tomatoes, diced
10-12 oz of canned salmon, packed in water

Directions:

1) Bring a small pot of water to boil.  Add the pasta.  Add the frozen edamame about 2 minutes before the pasta is done.  Cook until the pasta is al dente.  Drain the pasta and edamame and set aside. 

2) While the pasta is cooking, heat a large sauce pan over medium-high heat.  Spray the pan with oil (I use a Misto sprayer).  Add the carrots and cook for three minutes. Add the frozen corn.  Cook until the corn is thawed.  Mix in the red onion and pepper.  Cook the vegetable mixture until the onion starts to become translucent. Add the olives, capers, yellow onion, tomatoes, sage, and oregano.  Mix well and heat through.

3) Add the salmon and pasta to the pan.  Mix well and heat through.  Season with ground black pepper to taste.

Nutrition Information Per Serving:
Calories: 241.7, Total Fat: 3.3g, Cholesterol: 10mg, Sodium: 617mg, Total Carbohydrates: 39.8g, Fiber: 6.1g, Protein: 12.4g

Edamame Soybean