I do not know if my regular readers have noticed but in the last 6 months or so, I have been a little less active. I have been super busy at my day job. That is all good but I miss some of the social media time I spend in support of my blog. The other piece of my blogging experience and I have to let slide is creating some sponsored posts. The one thing I have been able to still find time for is product posts. I really enjoy when brands reach out to me to try their products. I love it because I truly love to try new foods (within reason – nothing too exotic). For this post, URBAN ACCENTS reached out and offered for me to try a few of their fall additions. My Salmon Pumpkin Curry Pasta used their pumpkin curry sauce. OOPS ! It was pointed out to me that I referenced the wrong sauce in this whole post. Please note, as you can see in the pic, that this recipe used the PUMPKIN TANGINE sauce. It is still just as good.
Given that the pumpkin sauce had curry as its base, it was only natural to go with Indian flavors for this recipe. As is my style, I took the Indian bent to the fullest. I spiced the salmon with curry spice. I added a number of Indian spices to the vegetables including turmeric, cumin, coriander and I used coconut oil as my oil. I have commented on this before but the key to recipes is layering in the flavor. I would say that is one of the most, if not the biggest, learning I have in my blogging journey as a chef. You don’t need a lot of experience to follow this rule. Just remember to carry the spices through the different ingredients that you use. So in this dish, the spices were added to the salmon, the sautéing of the vegetables and if you want, but not needed in this case, but added to the sauce.
One other feature I added to this recipe was to add some spiralized zucchini squash to the pasta noodles. I love to add different textures to, to my recipes. Texture is another very simple idea to add to your recipes. I have made dishes that only used spiralized vegetables. This is the first recipe that I have combined pasta, gluten free at that, and sprialized vegetables.
The cast of characters followed by the spices for the salmon and the spices added to the vegetables.
The salmon spiced and cooked in the cast iron skillet.
The building of the vegetable base with the Indian spices.
Developing the sauce with the coconut milk; adding the spiralized zucchini squash and the noodles added to all the vegetables.
The Salmon Pumpkin Curry Pasta in the skillet and plated.
- 1 – 1.5 pounds of Salmon
- 1 tablespoon canola oil
- 12 ounces fresh spinach
- 3 shallots, shallots
- 1/4 of a red and green pepper diced
- 1 zucchini squash, spiralized
- 2 – 3 twigs fresh thyme
- 12 ounces Urban Accents Curry Pumpkin sauce
- 1 tablespoon curry powder, divided
- salt and pepper
- 1/4 cup coconut milk
- 1 – 2 tablespoons coconut oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 teaspoons turmeric
- 2 teaspoons Spanish sweet paprika
- 16 ounces gluten free pasta
- Cook the pasta according to the box instructions. Set aside.
- Season the salmon with a teaspoon or so of curry powder and salt and pepper.
- Add the canola oil to a cast iron skillet on medium high heat.
- When good and hot, add the salmon skin side down. Cook for 2 minutes.
- Flip and put in a 325 degree oven for 10 minutes.
- Heat the coconut oil on medium heat in a skillet.
- Add the cumin, coriander, turmeric and paprika to the skillet with the shallots. Cook for 2 – 3 minutes to soften. Stir well.
- Add the peppers and cook for 2 more minutes.
- Add the spinach and cook until wilted. Remove from pan and set aside.
- In the same skillet, pour in the Curry Pumpkin sauce and add the cumin, coriander, turmeric, paprika and the rest of the curry powder. Stir will and simmer for 3 minutes.
- Add the spiralized zucchini squash to the sauce and cook for 1 minute.
- Next put the pasta into the dish, cook for 1 minute.
- Break up the salmon and put in the dish and serve.