Would you like to know what I love about my job? I get to throw food. Yup, after plating and styling I just walk up to that food and throw parsley, chives, pine nuts, or sometimes all of the above right onto it. I make a big ol’ beautiful mess and then stand back and admire my handiwork. And then I eat my handiwork. That’s another reason I love my job, just take a look at this Crispy Salmon with Blistered Tomatoes and Pasta…
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The Salmon: Let’s Talk Fish Y’all!
Salmon, especially wild caught, is high in those Omega 3 fats that support the brain. It’s also high in protein. Both of these nutrients are vital for good health. Now let’s talk about how to make sure you get the freshest fish in the window!
1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.
2. Always buy fish the day you plan on making it, that way if your meal gets pushed back a day or two you can still use it.
3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest. So point to the piece that you want at the front of the fish counter window.
4. I always recommend eating wild caught salmon. It’s just plain better for you, the fish and the environment!
The Pasta and tips for cooking it!
This pasta is drizzled in olive oil and butter from grass fed cows, then tossed with blistered tomatoes.
When cooking pasta there are only a few things to remember:
1. Follow pasta box cooking instructions, they usually are right on.
2. Salt the water for flavor.
3. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta to allow room for expansion, and be sure to stir frequently.
5. Little known fact, if serving immediately, do not rinse! Just tap the colander on the sink to remove extra water.
Make it Gluten Free and Just as Good:
If you live without gluten you don’t have to miss out on exceptional pasta! Jovial Foods makes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t as lucky, you can order it here! The best thing about Jovial pasta (besides the taste and texture) is that the grains are soaked for easy digestion. That’s a really great and rare thing for a store bought pasta!
Made in 30 Minutes!
Yep, this amazing meal is made in about 30 minutes. It’s a colorful, delicious, savory summer meal that can carry you all the way into fall. Enjoy my friends!
THE RECIPE: BUTTERY PASTA WITH BLISTERED TOMATOES AND CRISPY SALMON
Delicious buttery noodles topped with blistered tomatoes and crispy salmon! Gluten free option offered.
- 8 oz pasta I used gluten free tagliatelle (cook to package instructions)
- 1 pint cherry tomatoes
- 1 large clove garlic, peeled and minced
- 2 4-6 oz wild caught salmon filets skin on or off, your preference
- Sea salt, to taste
- pepper, to taste
- 4 tablespoons olive oil, separated
- 2 tablespoons tablespoons butter
- 2 tablespoons flat leaf parsley chopped
- Toasted pine nuts (optional for garnish)
Preheat oven to 400 degrees, place oven rack in center position. Place a sheet of parchment paper on rimmed cookie sheet and set aside.
Place medium size pot on high, bring to a boil
Place tomatoes on parchment covered cookies sheet, drizzle with 1 tablespoon olive oil, sprinkle with two pinches of sea salt, add minced garlic and toss until tomatoes are evenly covered with olive oil and garlic. Place tomatoes in oven and cook for 15-18 minutes or until tomatoes are blistered and starting to burst. Remove and set aside
Chop parsley, melt butter and 1 tablespoon olive oil, whisk. Set aside. Sprinkle salmon with generous amount of sea salt and pepper. Heat an oven safe pan on high heat for two minutes. Add olive oil and place salmon skin side up, meat side down onto pan (if skin is removed place the side that had the skin up) Lower heat to medium and sear salmon for 5 minutes, until golden brown.While salmon sears, add pasta to boiling water, stirring frequently, cook to package directions
When salmon has seared and is golden, gently turn over, cook for 3 minutes
Place salmon in oven (for 6-8 minutes) and remove tomatoes if they are ready, set tomatoes aside
When pasta is al dente, strain (do not rinse) and place in bowl, drizzle with butter/olive oil mixture and toss. Sprinkle with sea salt, pepper and blistered tomatoes, toss again.
Divide pasta onto two plates, top with salmon, garnish with parsley and pine nuts (if using)
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