Salmon with Linguine and Leek Pesto

I was looking for a springtime pasta recipe and came across this recipe for salmon with linguine and ramp pesto. I'd never heard of ramp but according to Wikipedia the allium tricoccum is known as many things, including ramp, spring onion and wild leek. I don't think it's actually the American word for spring onion though as that's scallion. I had some leeks in my fridge and decided that would be close enough and I would give it a go!

I didn't have Asiago cheese (whatever that is) but did have parmesan in my fridge, and a packet of sliced almonds that needed using up. So I decided to throw the whole lot together and make my own springtime pasta!



To serve 3-4, you need:

1 leek, sliced

2 tbsp. oil

30g grated parmesan

30g flaked almonds

handful of fresh parsley

approx. 4-6 tbsp. oil

to serve: linguine

salmon fillet



Cook the pasta according to pack instructions and cook the salmon fillet in whichever manner you prefer - pan fry, poach, oven roast or even microwave. This is really just the recipe for the pesto...



Slice the leek and add to a large pan with 2 tbsp. oil. Heat until the leeks are softened but not browned.



Transfer to a food processor along with the parmesan, almonds and parsley, and pulse for a few seconds. With the motor running, slowly add the oil until it reaches your preferred consistency.











Toss through the cooked pasta and top with the salmon. Enjoy!



This had a different flavour (obviously) to pesto I'd had before but thanks to the parmesan and nuts it was still definitely a pesto, and I really enjoyed it.

I'm sending this to Credit Crunch Munch, hosted this month by Jo's Kitchen on behalf of Helen at Fuss Free Flavours and Camilla at Fab Food 4 All. Parmesan isn't cheap but I'm sure a lot of people like me have half a packet hanging around to be used up, and as this recipe only used things I already had open in my fridge, hopefully it counts!

This recipe is a good way to sneak in some veg so I am sending this to the Extra Veg challenge, hosted by Elizabeth's Kitchen Diary. The challenge was started by Helen at Fuss Free Flavours and Michelle at Utterly Scrummy.

Leeks are in season so I am sending this to Simple and In Season, hosted by Ren Behan.

The recipe uses fresh parsley so I am sending it to Cooking with Herbs, hosted by Karen at Lavender and Lovage.

Finally I am sending this to Pasta Please, hosted by Family Friends Food on behalf of Jacqueline at Tinned Tomatoes as the challenge this month is for springtime pasta recipes.

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Tinolang Manok with Malungay and Sotanghon

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Pakbet with Bagnet, Pinakbet Ilokano

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Cooking method is also totally different, Tagalog Pinakbet usualy cook by sautéing the ingredients with garlic, onion and tomato where the vegetables are stir cooked, making sure that the vegetables are just cook or half cooked. While the Ilokano Pakbet the ingredients are arrange in layers in the cooking pan, where vegetables that cook quicker are placed on top. The vegetables are the simmered with the bagoong solution at low heat, this will steam cook the vegetables until they shrivel and wilted or kebbet in Ilocano.



Here the recipe of my Pakbet with Bagnet, Pinakbet Ilokano.

Ingredients:



1/4 kilo bagnet, cut into big cubes

4 small size ampalaya, seeded, quartered

4 small size eggplant, slit half

1 small head cabbage, quartered

2 small size sweet potato, kamote, quartered

1 bundle okra, trimmed

1 medium size onion, quartered

1 medium size tomato, quartered

2-3 thumb size ginger, sliced

1/2 cup bagoong na isda

3-4 green long chili

1/2 cup cooking oil

Cooking procedure:



In a sauce pan pour 2 cups of water and let boil. Add the bagoong diluted in 1 cup of warm water, pass thru a sieve to filter out the fish bones from the solution. Add in the ginger, reduce heat and simmer for 2 to 3 minutes and remove all scams that rises. Add in the cooking oil, kamote, and all the other vegetable ingredients. Leafy vegetables, onions and tomato on top. Cover and simmer at low heat for 15 to 20 minutes or until vegetables shrivel and wilted and liquid has reduced to half. Top with bagnet and cook for another 2 to 3 minutes. Serve hot with a lot of rice.





Check out our other pinakbet recipes;



Pinakbet, Overseas Pinoy Version

Pakbet Ilocano

Pinakbet

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Red Sinigang na Maya-maya sa Miso. This is not new there are already similar recipe in the net. I just want to share our Pinoy version of the recipe. Sinigang sa Miso recipes are basically the same. The fish is first sautéed with garlic, onion, tomato and the main ingredient miso paste. In Metro Manila I have observed that there are at least 3 colors of miso paste that is from my favorite supermarket I am not too sure about the type of beans used. These are white, brown and yellow. In fact I have already made a post using the yellow miso paste, Sinigang na Panga ng Bariles Sa Miso. The broth color turned out to be really bright orange, I suspect it may be because of some food coloring used in the miso. But for our recipe today I used similar yellow miso paste and one small sachet of Pinoy style tomato sauce. The dish turned out great.





Here is the recipe of my version of Red Sinigang na Maya-maya sa Miso.

Ingredients:





1 large medium size whole maya-maya, sliced to serving pieces

1 medium size onion, quartered

2 medium size tomato, quartered

1 cup miso, yellow

1/4 head garlic, chopped

1 bundle kangkong, trimmed

2 bundle mustasa, stem trimmed

100 grams unripe sampalok, tamarind fruit

4-6 pcs. long green chili

1 packet 250 grams Filipino style tomato sauce

salt

cooking oil

Cooking procedure:





Ask the fish monger to slice/cut fish into serving pieces including the head. Wash fish thoroughly, drain and keep aside. In a saucepan, boil tamarind in 2 cups of water until soft, mash tamarind to extract juice and pulp. Set aside liquid, discard seeds and skin. In a large pot sauté garlic, miso, onion and tomato add in 8 to 10 cups of water and the tamarind juice, bring to a boil, and simmer for 3 to 5 minutes. Add in the tomato sauce, fish head and simmer for 8 to10 minutes or until fish head is just cooked. Season with salt to taste. Add in vegetables and siling haba, cook for another 2 to 3 minutes or until the vegetables are just cooked. Serve hot with patis, kalamansi and sili dipping sauce.

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