Ingredients

The following ingredients have 4 Servings
  • For The Sauce:
  • 1 tbsp olive oil
  • 2 tbsp diced shallots
  • 1/4 cup white wine
  • 11/4 cup chicken broth (divided)
  • 1/2 cup heavy cream
  • 1/2 cup canned pumpkin
  • 2 cups sliced shitake mushrooms
  • Salt and pepper
  • For The Pasta:
  • 1 tbsp olive oil
  • 16 oz angel hair pasta
  • 2 tbsp fresh thyme (chopped finely)
  • 1 pound salmon (divided into 4 equal portions)

Instruction

  • Heat the oil in a heavy non-stick skillet. Add the sliced mushrooms and cook until browned, about 2-3 minutes.
  • Take the mushrooms out of the pan and set aside in another bowl. Add the shallots cooking until they become soft and translucent.
  • Add the wine and 3/4 cup of the broth. Cook until it reduces by half. Add the cream and reduce again until the sauce becomes thicker and coats the back of a spoon.
  • Add the pumpkin and whisk until the sauce is smooth. If it's too thick you can keep thinning it down by adding more broth. Season with salt and black pepper.
  • Bring a pot of water to a rolling boil and cook the pasta as per the instructions on the pack.
  • Heat the other tablespoon of oil in a pan over a high heat until it starts to smoke. Place each piece of salmon into the pan, skin side up.
  • Sear the salmon for about 3 minutes before turning over. Lower the heat and cook the salmon for about another 5 minutes.
  • Drain the pasta and return it to the pot it cooked in. Start to add the pumpkin sauce to it gently tossing with a pair of tongs.
  • Add as much sauce as you prefer then add the cooked mushrooms making sure all the pasta has been coated.
  • Place some pasta on a serving plate or bowl and top with a piece of the salmon. Garnish with fresh thyme and grated Parmesan or Pecorino cheese.