MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salmon w/Garlic Butter & Tomato Pasta
Categories: Seafood, Vegetables, Pasta, Herbs
Yield: 4 servings

4 (5 oz ea) skin-on salmon
- fillets; patted dry
1 pt Cherry or other small
- tomatoes
1 1/2 tb Extra-virgin olive oil
Salt & black pepper
3 tb Unsalted butter
5 cl Garlic; fine chopped or
- grated
3 Basil sprigs; + 1/2 c torn
- leaves
8 oz Angel hair pasta

Place a rack in the upper third of the oven and heat the
broiler to high. On a foil-lined sheet pan, coat the
salmon and tomatoes with the olive oil and season with
salt and pepper. Arrange the salmon skin side up. Broil
until the tomatoes are blistered and the salmon’s skin
is crisp and flesh flakes easily with a fork, 6 to 10
minutes. Halfway through broiling, check on the sheet
pan: If the tomatoes are burning, give them a stir. If
the salmon skin is burning - congrats, you have a
powerful broiler! - move the rack to the center of the
oven and keep cooking.

Meanwhile, in a large skillet, melt 2 tablespoons butter
over medium-high. Add the garlic and stir until
fragrant, 1 to 2 minutes. Add 3 cups water, 11/2
teaspoons Diamond Crystal salt, the basil sprigs and a
generous sprinkling of black pepper. Bring to a boil.
Add the pasta, breaking the noodles in half if they
don’t fit in the skillet. Cook over medium-high, tossing
often with tongs or a fork, until the pasta is al dente,
5 to 8 minutes. It’s OK if the water isn’t completely
absorbed, but if the skillet looks dry, without any
liquid on the bottom of the skillet, add a few
tablespoons of water. If the pasta is done before the
salmon, remove from heat and cover to keep warm.

When the salmon and tomatoes are out of the oven,
transfer the salmon to plates, skin side up, to rest.
Remove the basil sprigs from the pasta, then add the
remaining tablespoon of butter to the pasta and toss
until melted and glossing the noodles. Add the tomatoes,
any juices from the sheet pan and the basil leaves to
the pasta and stir just once to combine. Season to taste
with salt and pepper. Serve the salmon alongside the
noodles.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "Mount your horses, men!" "We're not that lonely, sir!"
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)