Chef notes

If you've ever tasted seared salmon drizzled with chili crisp, you know it's a perfect pairing. This recipe takes advantage of this popular condiment’s versatility by using it as the base for a pasta sauce. It's a spicy, crispy and umami-rich blend typically made from chili peppers, garlic, shallots, ginger and spices. Originating from China, chili crisp is traditionally made with Sichuan chili peppers, which create a numbing sensation that somehow keeps you coming back for more. Chili crisp is made by simmering thinly sliced garlic, shallots and ginger in oil until golden brown, then pouring the infused oil over chili flakes and spices, giving each version a unique flavor. For this recipe, I prefer to use non-Sichuan chili crisp but, use what is available.

This dish only needs 15 minutes of active cooking and 10 minutes of prep time, making it ready in under 30 minutes. It's best to prepare the sauce while the pasta cooks, so everything is ready simultaneously. The hot pasta will absorb the sauce better than pasta that was cooked and drained beforehand. Starchy pasta water helps create a creamy, emulsified sauce that evenly coats each farfalle. Lemon zest is used to add brightness, contrasting the fatty salmon and chili crisp sauce.. The salmon is added into the pan in the last minute or so of cooking so it is warmed through and saucy but not overcooked.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Swap Option: If you don't have chili crisp, replace it with 1 tablespoon of olive oil, 2 cloves of minced garlic and 1 to 2 teaspoons of crushed red pepper flakes. It's not an exact substitute, but it will work in a pinch. Frozen peas are an easy swap for snap peas in this recipe; add them in frozen and cook briefly until thawed.

Technique Tip: Preheating the sauté pan before adding the oil creates a nonstick surface, making it easier for delicate proteins like salmon to be released. To test the heat of the pan, sprinkle a few drops of water over the pan while preheating. If the pan is hot enough, the water will bead and bounce off before evaporating.

Ingredients

1 pound salmon, skin removed
1/2 teaspoon kosher salt, plus more for the pasta water
1/4 teaspoon ground white pepper
2 tablespoons olive oil
1/2 pound farfalle or similar short pasta
4 scallions, thinly sliced, light and dark greens divided

2 tablespoons garlic chili crisp, plus more to garnish
1/4 cup white wine
2 tablespoons salted butter
1 lemon, zested, divided
8 ounces sugar snap peas, trimmed and cut into 1/2-inch pieces

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Preparation

Bring a 6-quart pot of water to boil for the pasta.

Pat the salmon dry and season evenly on both sides with salt and white pepper.

Heat a large saute pan over medium-high heat for 1 to 2 minutes before adding in the olive oil. Add the oil, swirl to coat and lower the heat to medium. Lay the salmon in the center of the pan and sear until it is golden brown and releases from the pan easily, 2 to 3 minutes. Flip and cook for an additional 2 minutes until golden brown and cooked through. Transfer to a plate, flake into bite size pieces and set aside.

When the pasta water comes to a boil, season generously with salt and stir in the farfalle.

Meanwhile, make the sauce. Add the whites and light greens of the scallion to the sauté pan and cook until fragrant, about 1 minute. Add in the chili crisp and cook until fragrant, about 1 minute.

Deglaze the pan with the white wine and cook until reduced slightly, 1 to 2 minutes. Add the butter, one tablespoon at a time, swirling to emulsify into the sauce, about 1 minute. Add in half of the lemon zest and stir until fragrant, about 30 seconds.

When the farfalle is al dente, reserve 1/4 of pasta water and drain. Add the pasta, pasta water, snap peas and reserved salmon to the pan. Season with salt and stir to combine. Cook for 60 to 90 seconds until the sauce clings to the pasta and the snap peas are bright green.

To serve, garnish with the remaining lemon zest, the dark greens of the scallions and additional chili crisp, as desired.