Pasta Rags and Warmed Salmon

Total Time:
20 min
10 min
10 min

4 to 6 appetizer portions

  • 1 cup fresh, ripe tomato
  • 1/2 pound fresh salmon fillet, all skins and bones removed
  • 6 quarts water
  • 2 tablespoons salt
  • 1 pound fresh pasta sheets
  • 6 tablespoons extra virgin olive oil
  • 1/4 cup fresh dill, chopped
  • Salt and ground black pepper to taste
  • Seed and dice the tomato and set aside. Cut the salmon into slivers that are paper thin and almost transparent and set aside. Bring the water to a boil and add the salt. When the water returns to the boil add the pasta and cook for between 4 to 6 minutes or until fully cooked but still with a toothy bite. Drain the pasta but reserve 1 cup of the cooking water. Do not rinse the pasta. Toss the pasta in a bowl with the olive oil, add the tomato, salmon and dill and toss again. The heat of the hot pasta will cook the thin pieces of salmon to a delicate finish. Season with salt and plenty of black pepper. If you a prefer a more liquid sauce, some of the hot pasta water may be added to moisten the dish or some whole butter may be added as well. Serve immediately.

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