Thursday, May 17

Salmon & Leek Penne

I love pasta and usually have some type of noodle dish for dinner at least once a week (with some leftovers in the fridge), but lately it’s been so warm in the evenings that the last thing I want to eat is a steamy bowl of spaghetti bolognese. This salmon and leek penne feels light and summery, and the quick cook time means that I don’t have to spend long in my hot kitchen. The fish can even be cooked the night before (or leftover from last night’s dinner), making it super weeknight friendly. The caramelized leeks add a hint of sweetness and are balanced nicely by the sharp lemon zest. It’s the type of dish that I’ll be making all summer long.

Salmon & Leek Penne:
  • Place 1/2 lb. salmon fillet on a sheet pan, drizzle with olive oil, season with salt and pepper, and roast in a 400°F oven for 20 minutes.
  • Let salmon cool for a minute, then use a fork to flake into pieces.*
  • Meanwhile, bring one pot of water to a boil, season with salt, and cook 1/2 lb. penne pasta until al dente.
  • In a skillet, heat 1 tbsp. olive oil and add in 2 thinly sliced leeks.
  • Cook for 5 minutes, or until softened, then add in 3 cloves of minced garlic and 4 chopped anchovy fillets.
  • Cook for another minute, or until anchovies are melted, then add in 1 c. dry white wine and reduce by half. Season sauce with salt and pepper.
  • Drain the pasta, reserving 1/4 c. cooking liquid, then add both to skillet along with the zest of 1 lemon and 2 tbsp. chopped parsley.
  • Stir pasta until most of the sauce is absorbed, about 2 minutes, then stir in the flaked salmon.
  • Check for seasoning, then divide onto plates and serve with a little more grated lemon zest.

Serves two - three
*Can be done 1 day ahead and kept in a resealable container in the fridge.