Today a recipe wildcard, summer and really good: Cold pasta with fresh salmon with tomatoes and lemon. This pasta salad recipe is a wild card because you can serve this pasta is cool, as I have seen temperatures, it just made it warm: It is excellent in every way and, if you decide to serve cold, you can easily prepare it well in advance (provided draining the pasta al dente). And if you look for other pasta salads or rice, having regard to the hot temperatures, have a look at all my OF SALAD RECIPES PASTA AND RICE. I know the salmon and cream combination is very popular, but I do not love him: I find instead of this recipe for salmon pasta without cream is light and tasty, thanks to the acidity of the tomatoes, which they are cooked in the pan so as to obtain a kind of tomato confit, but without turning on the oven. Is’ important that lesiniate on extra virgin olive oil in cooking tomatoes, the fire is very low (I use the smaller one to a minimum) and never touch them, so they can caramelize thanks to the pinch of sugar and dry. I opted for this solution because in the summer I try to turn on the oven as little as possible, but I found them so good that they are unable to abandon them. If you love pasta with fresh salmon and without cream, also check out the pasta with fennel and salmon pesto (also this delicious both hot and cold), the cremosissimi maltagliati egg with salmon and Robiola or the Lemon pasta with salmon, pistachios and chives.
PASTA SALAD WITH SALMON, WITH TOMATOES AND LEMON (easy recipe)Print This
- 360 grams of fusilli or other short pasta
- 300 grams of fresh salmon in a single slice
- 300 grams of Pachino tomatoes or Datterini
- 1 onion or green onion
- salt and pepper, to taste
- the juice and grated rind of half organic lemon
- extra virgin olive oil, to taste
- Timo, oregano, marjoram and fresh basil, to taste
- little chopped parsley
- brown sugar or granulated, to taste
- 50 grams of toasted and coarsely chopped hazelnuts
For the pasta with fresh salmon (you can also easily enjoy freshly made and warm, It is very good), wash the tomatoes and cut them in half. Arrange the tomatoes in a pan with a drizzle of extra virgin olive oil. Season the tomatoes with salt, pepper and sugar, distribute over the herbs (Timo, Marjoram, oregano, Basil) and drizzle with extra virgin olive oil. Cook the tomatoes over low heat, covered for 20 minutes, without touching, then remove the cover and continue cooking for another 10 minutes or until they are wilted and the completely dried vegetation water. You will see that you will get a kind of tomato confit, soft but substantial, with a nice acidity and great taste.
Cut the fresh salmon into cubes, removing the skin and any bones. Clean the onions and slice it thinly. Brown the onion in a pan in olive oil and a little water until it is slightly wilted, then add the salmon, add salt and skip the fish for a few seconds on high heat. I recommend, only a few seconds: as soon as it changes color turn off the heat and add half the chopped parsley and lemon zest.
Boil the pasta in salted water, al dente retaining the cooking water. Add tomatoes cooked before salmon and skip the pasta in the pan with the tomato sauce and salmon, mix it with a little’ cooking water. Finally, add the lemon juice and the remaining chopped parsley. before serving, complete pasta salad with fresh salmon, cherry tomatoes and lemon with lightly toasted and coarsely chopped hazelnuts. Bon appétit!
You can serve the pasta with salmon, cherry tomatoes and lemon is cold, as I did, it just made, or warm. In the first case, Take care to cover the dough with plastic wrap to touch food and store it in the refrigerator. Keep then the dough at room temperature for 30 minutes before serving and add a thread of extra virgin olive oil.