Pappardelle with Salmon and Leeks |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Pappardelle with Salmon and Leeks is as elegant as it is easy. Rosy salmon and pale green leeks are tossed with broad ribbons of pappardelle pasta and fresh herbs. Ingredients:
3/4 pound uncooked pappardelle pasta |
3 tablespoons extra-virgin olive oil, divided |
2 large leeks (1 pound), trimmed and thinly sliced |
2 teaspoons minced fresh savory or 1 teaspoon minced fresh thyme plus 1 teaspoon minced fresh mint |
3/4 teaspoon salt, divided |
1/4 cup dry white wine |
1/2 cup unsalted chicken stock (such as swanson) |
1 tablespoon minced fresh flat-leaf parsley |
1 teaspoon grated fresh lemon rind |
1 (1-pound) fresh or frozen sustainable salmon fillet |
1/4 teaspoon freshly ground black pepper |
2 teaspoons unsalted butter |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid; keep pasta and cooking liquid warm.
2. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks, savory, and 1/2 teaspoon salt; cook 15 minutes or until leeks are translucent, stirring occasionally. Increase heat to medium-high. Add wine; cook 1 minute. Add stock; bring to a simmer. Remove from heat; stir in pasta, reserved cooking liquid, parsley, and lemon rind.
3. Sprinkle salmon fillet with remaining 1/4 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon olive oil and butter; swirl until butter melts. Add salmon fillet, and cook for 5 minutes on each side or until desired degree of doneness. Flake the salmon into large chunks. Arrange 1 cup of the pasta mixture on each of 6 plates, and top evenly with flaked salmon. Serve immediately.
|
|