This method for cooking salmon comes from Amanda Hesser’s Essential New York Times Cookbook, and it’s genius. Oh, and, I call this Salmon Spaghetti for the alliteration, but I really used fresh linguine.
1/2 pound wild salmon, skin removed, cut into around 2-inch pieces
1/4 cup best quality olive oil, plus more for brushing the salmon
6 Roma or other plum-sized tomatoes, chopped (about 1 cup)
1 clove garlic, minced with 1/4 teaspoon salt
big handful arugula, chopped
juice from half a lemon
1/2 teaspoon salt
3/4 pound linguine, preferably fresh
1 avocado, cut in cubes
Related: BBQ Salmon & Orzo Pasta Salad
Bring a large pot of water to boil. Add a bunch of salt.
Preheat the oven to 300°F. Place the salmon pieces on a baking sheet brushed with some olive oil. Brush the salmon with olive oil as well. Sprinkle with salt. Cook for 10 minutes, until the salmon is just barely cooked.
While the salmon is cooking, combine the tomatoes, garlic, salt, 1/4 cup olive oil, and lemon juice in a mixing bowl big enough to hold the pasta. Add the arugula, and mix.
Cook the pasta in the salted water according to package directions – just a couple of minutes if it’s fresh. Drain the pasta and immediately add it to the bowl with the vegetables. Toss to wilt the arugula and combine the pasta with the veggies. Now add the avocado and salmon and very gently fold them in to the pasta, trying not to break up the salmon or smush the avocado too much. Serve immediately. Serves 2, likely with leftovers.
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