Organic Wheat Pasta With Wild Salmon, Portabello Mushroom and Fresh Basil Puree

This article is about people who are scared to add more carbohydrates on their diets.I eat more than 60% of my diet comes from carbohydrates as grains, wheat bread, fruits, vegetables, legumes, dates, dark chocolate, raw honey etc…
Research in the international Journal of Sport Nutrition and Exercise Metabolism found Kenyan energy staples were bread, boiled rice, poached potatoes, boiled porridge, cabbage and kidney beans. Meat ( primarily beef) was eaten just four times a week in fairly small amounts of about 100g. The take-home message was that the world’s best endurance athletes make 75% of their daily calories come from vegetables carbs and they eat the same amounts every day. Without knowing it, they adhered to the current sport science guidelines of eating 9g of carbs per 1 kg of body weight per day. Stick with that and you”ll furnish yourself with more stamina than an Everest Sherpa.
I decided to make a pasta dish : Organic Wheat Pasta With Wild Salmon, Portobello Mushroom and Fresh Basil Puree
Ingredients : serves 2
250g Organic whole wheat Pasta of your choice
14 pieces cherry tomatoes
Salt, black pepper
6 Oz salmon filet, skin removed
6 tbs organic extra virgin olive oil
2 garlic cloves, pealed and crushed
1 cup fresh basil, washed and some extra for garnish
3tbs water
2 tbs pine nuts ( option)
2 portobello mushrooms, sliced
2 tbs fresh parmesan cheese
In a boiling water add the pasta and cook referring the time of the bag. I prefer to cook the pasta aldente .Ex some times they mention the cooking time is 10 i will cook the pasta for 7 minutes, drain the water, add olive oil,salt and pepper, cover and let it sit.
In a 400 F hot oven and in a baking dish add, salmon, drizzle with some olive oil,salt, black pepper and bake for 12 to 15 minutes, set aside.In another baking dish arrange the sliced portobello mushrooms, drizzled with olive oil, salt, pepper and bake for 12 to 15 minutes, set aside.Also in another baking dish add cherry tomatoes, olive oil, salt, black pepper and bake for 15 minutes, set aside. Than take the cooked salmon and cut it in pieces using your hands.In a blender, add fresh basil, water, 2 tbs olive oil, salt, pepper,garlic, puree and set aside.
In a dinner plate of your arrangement choices, add one portion of the wheat pasta, cherry tomatoes, portobello mushrooms, salmon, pine nuts , some parmesan cheese and drizzle with basil puree, garnish with some fresh leaves of basil.
Bon Appetit
Food Photography, Food Styling and Recipe by Chef Momo

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