Salmon Pasta with Spicy Tomato Sauce
An easy way to finish off salmon leftovers is to make Salmon Pasta with Spicy Tomato Sauce. You can buy salmon as steaks or as fillets; skin on the fillets comes off easily after cooking. Aficionados consider king (aka chinook), sockeye (aka red), and coho (aka silver) to be the tastiest types of the fish.
Per serving: 423 calories; 24 g protein; 15 g fat; 49 g carb; 5 g fiber.
Body+Soul, June 2005
- 8 ounces spinach fettuccine pasta
- 2 tablespoons plus 1 teaspoon olive oil
- 1 cup red onion, finely diced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 salmon fillet (8 ounces)
- 1/4 teaspoon dried dill weed
- 1 pound roma tomatoes, peeled, seeded, and chopped
- 1/4 cup dry white wine
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Cook pasta in boiling water according to the package directions. Drain, reserving pasta water. Toss pasta with 1 teaspoon olive oil. Keep it warm.
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onions. Cook and stir until softened. Add red pepper flakes, oregano, and salmon. Break up the salmon with a spatula as it cooks. Stir in dill, chopped tomatoes, and wine; bring to a boil. Turn heat to low. Simmer for 10 minutes; season with salt and pepper. Add some reserved pasta water if the sauce gets dry.
- Mound the pasta on plates. Make a well in the center of each mound and ladle in the tomato-salmon sauce. Garnish with parsley and Parmesan cheese. Serve warm.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.