Though salmon isn’t a native Italian fish, and one rarely sees it on restaurant menus, its rich flavor makes for a great pasta sauce. This straightforward farfalle recipe brings out its flavor. If salmon were popular in Italy, this is probably how it would be prepared.–Giuliano Hazan
LC Slippery Salmon Skin Note
To rid the skin from a salmon fillet, you can ask your fishmonger to do it. But sometimes they forget–or pretend not to hear you. If this happens to you, grab a paper towel in one hand and a sharp chef’s knife in the other. Place the fillet, skin side down, on a work surface. Grasp one edge in one hand, using the paper towel to provide traction between your fingers and the slippery skin. In your other hand, grasp the knife and make a gash in the fillet about 1/4 inch from the edge of the fillet. The gash should cut through flesh and go almost but not quite all the way through the skin. Scooch the knife blade between the flesh and the skin, angling it about 45 degrees, and slide the blade along the length of the fillet, pressing gently. The fish should fall away in a neat, skinless fillet.
Farfalle with Fresh Salmon
- Quick Glance
- 15 M
- 25 M
- Serves 4
- 1 3/4 pounds fresh tomatoes
- 1 medium clove garlic
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon hot red pepper flakes
- 1/2 pound salmon fillet, skinned
- 1 pound farfalle (penne or fusilli are also good)
- 3/4 cup heavy cream
- 6 to 8 basil leaves
- 1. Fill a pot for the farfalle with about 6 quarts of water, place over high heat, and bring to a boil.
- 2. Peel and coarsely chop the tomatoes. Peel and finely chop the garlic. Put the olive oil in a 12-inch skillet, add the garlic and red pepper flakes, and place over medium-high heat. Saute until the garlic is sizzling. Add the tomatoes, season with salt, and cook until the tomatoes release their liquid and it has evaporated, 10 to 12 minutes.
- 3. While the tomatoes are cooking, cut the salmon into strips about 1/4 inch thick and 1 1/2 inches long.
- 4. When the tomato liquid has evaporated, add about 2 tablespoons salt to the boiling pasta water and then add the farfalle. Stir well and cook until al dente.
- 5. While the farfalle is cooking, add the salmon to the pan with the tomatoes, season with salt, and add the cream. Coarsely chop the basil and add it to the pan. Cook until the cream has thickened and reduced by about one third, 2 to 3 minutes.
- 6. When the farfalle is done, drain well, toss it with the salmon sauce, and serve at once.