I first tasted a pretty good salmon pasta in a restaurant. It was a great idea with mediocre execution, so I went home determined to make this dish sparkle. This is a great little salmon dish that is open to interpretation. It has become a family favorite.
- 1 to 1 ½ lbs fresh salmon fillets
- 1 lb fusilli pasta (or your favorite pasta)
- 1 onion, chopped
- 2- 4 large cloves of garlic
- zest of 1 lemon
- juice of 1 lemon
- handful of fresh Italian parsley, chopped
- olive oil
- salt & pepper to taste
- Grill or grill pan
- 2 small bowls
- Pot to boil pasta
- Frying pan
- Large serving dish
- Clean, oil and preheat grill.
- Bring a large pot of water to boil.
- Zest lemon into a small dish and set aside.
- Cut the zested lemon in half and set aside for squeezing later.
- Chop parsley and set aside in another small bowl.
- Add a pinch of salt to water when it has begun to boil.
- Sweat chopped onions in a little touch of olive oil in frying pan over medium low heat. Stir occasionally.
- Turn heat up and add more olive oil. Sautee crushed garlic with onions.
- Add pasta to boiling water. Cook to taste (about 10-12 minutes.) I like it a little chewy (al dente.)
- Meanwhile, cook the salmon skin side down (if there is skin) over a high heat. The salmon should take about 8 - 10 minutes to cook depending on thickness. Turn and sear the top of the fish. I like my salmon seared on the outsides and lightly cooked in the middle.
- When done remove salmon to plate and let cool.
- Taste pasta to see if it is done. When ready drain pasta in colander.
- Add pasta to serving bowl.
- Break up cooked salmon into bite sized pieces and pour over salmon. Squeeze lemons over pasta. Sprinkle a few dashes of olive oil. Add chopped parsley, zest, salt and pepper and toss.
- Adjust seasoning to taste.
- Serve while still hot and enjoy.
What you should know
Timing is the key. Make sure the water is boiling before putting the fish on the grill.
I prefer Rustichella d’abruzzo pasta. It’s the only pasta that I’ve found that actually absorbs the delectable flavors of the sauce.