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Farfalle with Salmon, Arugula and Leeks

(Serves 4)
Farfalle with Salmon, Arugula, and Leeks
Farfalle with Salmon, Arugula, and Leeks
Ingredients:

5 tablespoons olive oil, divided
2 (4-ounce) skinless salmon fillets
Salt and pepper
2 leeks
2 cups arugula, tough stems removed
10 ounces farfalle
2 tablespoons lemon juice

Directions:

Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
Season the salmon fillets with salt and pepper.  Place the fillets in the skillet
until nicely seared on both sides, about 3 minutes per side.
Transfer to a plate and set aside. Wipe out the skillet.

When the salmon is cool enough to handle, flake it into bite-size (1-inch)
pieces; set aside.

Cut the tops off the leeks, reserving only the white and tender green parts.
Rinse well to remove any dirt.  Slice the leeks in half lengthwise and then
thinly crosswise.

Return the skillet to medium-high heat adding the remaining 3 tablespoons of
olive oil.  Add the leeks; season with salt and pepper. Cook the leeks,
stirring often, until soft and golden brown, about 6-7 minutes.  Add the
arugula and saut√© until just wilted, about 3 minutes.  Remove from the heat.

Cook the farfalle in boiling salted water according to the package directions.
Drain the pasta, reserving 1/2 cup of the cooking water.

Add the farfalle to the skillet with the leeks and arugula and place over
medium heat.  Stir in the lemon juice and the reserved cooking water.
Return the flaked salmon to the skillet and gently toss to combine.
Taste and season with additional salt and pepper, if necessary.  Serve.
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PASTA RECIPES  >  PASTA WITH SEAFOOD >  FARFALLE WITH SALMON, ARUGULA, AND LEEKS
HOW TO REMOVE SKIN FROM
SALMON FILLETS
1. Place the fillet, skin-side down, on a    
cutting board.

2. Holding the tail end firmly, use a sharp
knife to make a cut between the flesh and
skin in the opposite direction from the tail
end.  If you don't have a tail end, start at one
corner of the fillet.

3. Hold the skin tautly and run the knife
down the length of the fillet. Take care not
to cut through the skin.
Sur La Table Stainless Steel Tools with Caddy
DURABLE AND ATTRACTIVE
EASY BONER
Salmon adds color and flavor to this simple pasta dish.  If possible, purchase wild salmon over farm-raised.  Not only does wild salmon have more flavor but farmed salmon has three times the total fat of wild salmon.  This dish can be served hot or cold.
Dean and DeLuca