A while ago, I decided to do a Salmon and Arugula Pasta Salad. I am going to keep it! Although I am not really big on strong fish like salmon, all the other ingredients really toned that fishy taste down, which made the meal really enjoyable. It was pretty easy to make. The only part I was unfamiliar about was broiling the fish, but it turned out great. If you like strong flavors, you will love it. Even if you don't, you should still try it(:
Enjoy
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Recipe:
Servings:4 to 6
Ingredients
For the
salmon
1 1
1/2-pound salmon fillet
2
teaspoons lemon zest, grated
1
teaspoon ground coriander
1 1/2
teaspoons kosher salt
2
teaspoons extra-virgin olive oil
For the
pasta salad
1
pound linguini fini or other thin pasta
2
cups grape tomatoes, halved
1
small shallot, peeled and thinly sliced lengthwise
1 4-ounce
package mild goat cheese, crumbled
5
ounces baby arugula
3
tablespoons olive oil
1 Directions:
1 1. Preheat broiler. Line a large baking sheet with foil. Rinse
salmon; pat dry with paper towels. Place salmon skin side down on baking sheet.
2. In a small bowl combine half of lemon zest, the coriander, and 1/2
teaspoon kosher salt. Brush top of salmon with 2 teaspoons oil; rub with lemon
mixture. Let stand at room temperature for 10 minutes.
3. Meanwhile, cook pasta according to package directions; drain.
4. Broil salmon 4 to 5 inches from heat for 8 to 10 minutes or until
fish begins to flake when tested with a fork. Cool salmon slightly. Remove and
discard skin.
5. Flake salmon into a large bowl. Add the remaining lemon zest, the
remaining kosher salt, the pasta, the tomatoes, shallot, cheese, arugula, and 3
tablespoons oil to bowl; toss gently to combine.
6. If desired, garnish with additional cheese and season with pepper.
Serve immediately.
while waiting for the salmon to finish broiling, I took a few pictures of Matty and Caleb playing in the rain
back to cooking
