s FARFALLE WITH SMOKED SALMON AND PEAS ***
s 
|
s FARFALLE WITH SMOKED SALMON AND PEAS ***
s |
|
Ingredients
|
|
||||
|
Instructions Instructions: *** 10-16-08 I am not a big fan of salmon but really like smoked salmon, this was very easy, very good, although I might have gotten carried away with the red pepper! *** Smoked salmon, which is sold thinly sliced in the refrigerated section near grocersÆ seafood departments, has a briny, savory flavor that goes well with more subdued ingredients, such as pasta, bread and mild cheeses (including, of course, cream cheese). It cooks in seconds, though it need not be cooked at all. In this recipe, it ends up somewhere in between. The heat of the hot pasta is more than enough to render most of it cooked, just enough to let the salmon flake, but not enough to change its flavor. This recipe was inspired by the traditional spring pairing of salmon and peas, though many of those dishes call for heavy sauces or thick slabs of salmon. I wanted something lighter that, while still substantial, could be cooked in minutes. I started with a basic saute of onion and garlic in olive oil, to which I added just a touch of red pepper flakes. I wanted just a hint of heat that would complement, not compete with, the salmon. To this I added frozen peas (though any green veggie could be substituted, such as chopped kale or chopped and blanched asparagus spears), fresh dill and lemon zest. And a bit of the pasta cooking water. That last bit is key. This starchy water pulls together all the other flavors, coating the pasta. And thatÆs why for pasta type, I went with farfalle, or bow tie. The pastaÆs many folds are perfect for trapping that flavorful ôsauce.ö The dish comes together in the time it takes to boil the water and cook the pasta. And I donÆt even bother draining the pasta. Instead, I use a slotted spoon to transfer it to the skillet with the other ingredients. This method ensures I get plenty of cooking water along with the pasta, and spares me from having to clean a colander. The result is a 10-ingredient, 20-minute healthy meal with potent flavors. And if you want to get picky, this dish actually has three power ingredients: the salmon, dill and lemon zest. The trick to using more than one is ensuring they work together and donÆt overpower one another. In this case, the combination was easy. Dill and lemon are traditional salmon partners and they highlight the flavor of the fish. FARFALLE WITH SMOKED SALMON AND PEAS (Start to finish 20 minutes) 2 tablespoons olive oil 1 medium red onion 3 cloves garlic, minced + teaspoon crushed red pepper (optional) 12 ounces farfalle (bow tie) pasta 1 cup frozen peas 1 (4-ounce) package smoked salmon, cut into thin strips + cup chopped fresh dill Zest of 1 lemon Salt and pepper, to taste Bring a large pot of lightly salted water to a boil. While the water heats, combine the olive oil, onion, garlic and red pepper (if using) in a large skillet set over a medium-high heat. Saute, stirring frequently, until the onions are tender and just translucent, about 6 minutes. Add the pasta to the boiling water and cook until al dente, or just firm at the center, about 8 minutes, or as the packaging directs. While the pasta cooks, add the peas to the onions and cook until peas are heated through. Remove the skillet from the heat. Once the pasta has cooked, use a slotted spoon to transfer it and a bit of the water clinging to it to the skillet. If you would rather drain the pasta, first reserve + cup of the cooking water and add it to the skillet along with the pasta. Add the salmon, dill and lemon zest to the skillet and toss well to combine. The heat of the pasta will mostly cook the salmon, but it need not be cooked through. Season to taste with salt and pepper. Makes 4 servings. J.M. Hirsch can be reached at jhirsch@ap.org. ? Go to nashuatelegraph.com's Food & Drink forum Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||