Ingredients
- 3/4 pound uncooked pappardelle pasta
- 3 tablespoon extra-virgin olive oil, divided
- 2 tablespoon large leeks (1 pound), trimmed and thinly sliced
- 2 teaspoon 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 teaspoon (1-pound) fresh or frozen sustainable salmon fillet
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoon unsalted butter
Preparation
Baking Directions:
1.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.
2.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.
3.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.
