Simon's Salmon Pasta With Tomatoes Capers And Pine Nuts
My friend Saran and I have known each other for over 10 years since our NBC Chicago days. She's awesome. Recently, she posted this dish that her husband Simon made. It's this salmon dish with pasta, arugula, capers, grape tomatoes, and pine nuts in a lemony vinaigrette. It looked so good, I asked her if Simon would give me the recipe. Fortunately for me, he did, and said it was ok to share with you folks! I've made some tiny tweaks and shorthanded the steps, but this is the recipe is 100% Simon. And, it's great!
Simon’s Salmon Pasta
with arugula, tomatoes, capers and pine nuts in a lemony vinaigrette
serves 4-6
Ingredients
1/2 cu Pine Nuts
1/4 cu Capers, drained
10 oz container Grape Tomatoes, sliced in half
1/2 lb Tagliatelle Pasta (or your favorite)
1 cu freshly grated Parmesan Cheese
5 oz container Arugula
1 lb Salmon Fillets
6 tbl Unsalted Butter
2 Lemons, zested and juiced
3/4 cu Olive Oil
Salt
Pepper
Method
Toast the pine nuts. Place pine nuts in a dry saucepan over medium high heat. Constantly stir nuts until they just begin to brown, about 4 minutes. Immediately remove from heat and seat aside.
Make the dressing. Place the zest of 1 1/2 of the lemons in a large bowl. Whisk in the juice of both lemons and add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Slowly whisk in 3/4 cup of Olive oil until mixture is fully emulsified. Set aside.
Preheat oven to 350° F. Place salmon fillets on a large piece of aluminum foil. Sprinkle remaining zest of lemon on top and season with 1/4 teaspoon each of salt and pepper. Seal the foil around the salmon and bake for 25 minutes.
Prepare the pasta. Bring a large pot of water to a boil. Prepare pasta according to package directions, timing it to be ready after you’ve removed the salmon from the oven.
Place arugula, tomatoes, capers, and parmesan cheese in a bowl large enough for all the pasta and salmon to be added. Set aside.
Remove salmon from the oven and carefully open the aluminum wrapping. Using a fork, gently flake the pasta into medium size pieces.
Heat a large saucepan over medium high heat. Add 6 tablespoons of butter. As butter melts, drain pasta, reserving some of the liquid, and add the pasta to the pan. Top with the flaked salmon and sauté until ingredients are well combined, about 2 minutes. If mixture seems a bit dry add a bit of the past water to loosen it up.
Pour pasta mixture over arugula mixture and add the pine nuts. Give the dressing a quick whisk and pour it over the dish. Toss everything until its fully combine and serve. You can certainly offer your guests additional parmesan if you like.
Enjoy!
Recipe Fresh Tomato and Basil Pasta With Toasted Pine Nuts
Recipe - Fresh Tomato and Basil Pasta With Toasted Pine Nuts
INGREDIENTS:
●127 1/27 g penne pasta
●22.18 ml olive oil
●118 1/59 ml chopped onion
●2 garlic cloves , chopped
●6 large plum tomatoes , peeled and coarsely chopped
●1 sprig fresh thyme or 1 1/53 ml dried thyme
●236 1/29 ml julienne-cut fresh basil
●salt
●fresh ground pepper
●29 1/28 ml pine nuts , toasted
Cooking Guru S3E8: Goat Cheese & Sundried Tomato Penne
GOAT CHEESE & SUNDRIED TOMATO PENNE
Serves: 4 Prep and cooking time: 40-45 minutes
Ingredients:
2 cups penne pasta
2 tbl. Barbàra Extra Virgin Olive Oil
4-6 garlic cloves peeled & thinly sliced
½ of medium-large onion thinly sliced
⅛ teaspoon red chili pepper flakes
1 cup chopped broccoli florets
⅓ cup white wine
⅓ cup sun-dried tomatoes; julienne cut (packed in oil).
⅓ cup goat cheese
¼ cup of grated Parmesan Cheese
2-3 basil leaves, thinly sliced or 2 teaspoons prepared pesto sauce.
ground black pepper
Directions:
1) Heat olive oil in a large frying pan on medium-high for about 1 minute. Add sliced onions and garlic and reduce temperature to medium-low. Add the red chili pepper flakes.
2) Saute for about 8-10 minutes, stirring occasionally, until garlic and onions caramelize.
3) While the onions and garlic cook, fill a large pot ⅔ full with water and bring to a boil.
4) Add pasta and cook about 9 minutes to al dente (slightly underdone). Add the chopped broccoli florets and sundried tomato to the pot. Continue cooking for one minute (10 minutes total). Remove from heat and drain in a strainer.
5) Add drained penne, broccoli, & sun-dried tomato to the pan with the caramelized onions & garlic and stir to mix (if using pesto sauce, add now).
6) Pour in white wine and heat on medium-high, stirring until the wine evaporates. Remove the pan from the heat. Add the goat cheese and toss until melted. Season with several grinds of salt and black pepper.
7) Spoon into bowls and garnish with grated parmesan cheese & slices of fresh basil.
8) Serve immediately.