Photo: Francesco Tonelli; Styling: Tiziana Agnello
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
How to Make It
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.
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.
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.
I liked this and will make it. A friend did the prep so I can't comment a lot on that. She did most of it while the guests were in the kitchen and it looked pretty straightforward. Good salmon is the key I think. I am a lemon fan so that probably helps. But I thought the leeks went really well with the salmon. There is not much to this dish. The better quality the ingredients I think the better it becomes. Oh and a good bottle of wine didn't hurt.
Well, I thought it was good and DH thought it was good but DD thought it was bland. We got the Lemon Pepper Pappardelle from Trader Joes as suggested. I used fresh mint but dried thyme. We BBQ'd the salmon on our Traeger which cut a tablespoon of olive oil (I did mix the butter into the pasta). Maybe next time I'll just add the oil into the sauce and add a bit more wine and broth to coat the pasta a bit more.
This was really tasty. I had some left over Salmon and this was the perfect way to use it up. I bought the Lemon Parppadelle from Trader Joes as suggested by others and it was great! For our taste, I added a little more lemon pepper seasoning and increased the wine and chicken broth a bit. Definitely a dish that will be made again!
Delicious light evening meal. I was able to find pepardelle at an Italian grocery. The leeks tended to clump a bit when I added the pasta which required thorough mixing.. Even so, it was a meal that satisfied my pasta craving and gave me a salmon feast to boot!
I also used the 8oz package of Lemon Pepper Pappardelle from Trader Joes. If you can get it, USE IT!!! It was amazing. Since it was less than the stated amount of pasta, I used about 12 oz of salmon instead of a pound, but I kept the same amount of veggies. This was SO delicious. My husband raved about it and wants it again soon. My kids (4&6) also ate it up, but they love fish and we have had this pasta before from TJ's and they already loved that. Since it is a lemon pepper pasta, I used a bit less ground pepper, but I still used the same amount of lemon. Fresh, delicious, yum!