What's cook­ing at Saucy Meat­ball?

Times of the Islands - - Cheers -


Serves 4

4 6-ounce fresh salmon fil­lets 4 ounces pinot gri­gio 2 cloves fresh gar­lic Juice of 1 whole lemon 3 ounces veg­etable stock 1 ounce ca­pers 1 ounce juli­enne sun-dried toma­toes 14-ounce can of ar­ti­choke hearts 8 ounces but­ton mush­rooms 1 pound fresh an­gel hair pasta Un­salted but­ter for thick­en­ing Salt and pep­per to taste Ex­tra vir­gin olive oil

In a pan, bring wa­ter to boil and add pasta. Salt and pep­per, then sear both sides of fresh salmon in ex­tra vir­gin olive oil. Add gar­lic. Brown lightly; add wine and lemon. Add sun-dried toma­toes, mushroom, ar­ti­chokes and ca­pers. Add veg­etable stock and thicken sauce with un­salted but­ter. Cook fish to your lik­ing. Place pasta in a bowl and top with salmon, then fin­ish with piccata sauce. You can also use risotto. 12401 Com­merce Lakes Drive, Fort My­ers; 239-800-7172, saucymeat­ball.com

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