ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ziti with Honey Mustard Salmon

Yield 4

Ingredients

  • 1 pound salmon fillet
  • 1 tablespoon honey
  • 1/2 teaspoon fresh-ground black pepper
  • 1 tablespoon cooking oil
  • 1 onion, chopped
  • 1/3 cup dry white wine
  • 1 teaspoon grainy or Dijon mustard
  • 3/4 cup heavy cream
  • 1 1/4 teaspoons salt
  • 2 tablespoons chopped fresh parsley
  • 3/4 pound ziti

How to Make It

  1. Heat the oven to 400°. Lightly oil a small roasting pan. Put the salmon in the pan, skin side down. Spread the honey over the salmon and then sprinkle with 1/4 teaspoon of the pepper. Roast the salmon until just barely done, about 12 minutes, depending upon the thickness of the fillet. Remove from the oven.

  2. In a medium saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine and simmer until about 1 tablespoon remains, about 2 minutes. Whisk in the mustard, cream, salt, and the remaining 1/4 teaspoon pepper. Turn off the heat. Flake the salmon and stir it and the parsley into the sauce.

  3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Drain the pasta and toss with the sauce.

  4. Wine Recommendation: With the sweetness of the honey and the heat and acidity of the mustard, a fruity red wine such as a slightly chilled California pinot noir would be an excellent choice.

Quick From Scratch Pasta