Salmon Over Fusilli & Rapini With Lemon-Wine Sauce
3/4 pound ~fresh salmon filet, skin on
1 bunch ~broccoli rabe, hard stems cut off (I save them for soups), washed and dried thoroughly in a 1 small ~sweet red pepper, cut into thin circular slices
4 cloves ~garlic, minced
For the sauce:
1 ~shallot, finely chopped
2 tablespoons ~half& half
While the water is boiling for the pasta, sauté the shallot in a small saucepan in 1 Tbsp olive oil. Add the white wine, fish stock, lemon juice, bay leaf, and peppercorns. Reduce heat and simmer for five minutes. Wring out any excess milk from the soaked bread and add the bread to the sauce pan (it will act like a panade and thicken the sauce.) Continue to simmer for another minute or so. Remove sauce from heat and discard the bay leaf. Transfer sauce to a small blender or food processor, add the half & half, and blend well. Return sauce to saucepan, add the chopped cilantro, salt and pepper and keep warm.
While the pasta is cooking, heat the canola oil in a pan and sauté the salmon, skin side down first, for a minute or two. Turn the salmon fillet over and continue to sauté for several more minutes, until the center is opaque or when it has reached your preferred core temperature. Then cover and remove pan from heat.
Drain the fusilli, divide into two bowls and add the broccoli rabe and red peppers on top. Cut the salmon filet in half and place each piece atop the broccoli rabe in the dishes. Pour some of the lemon-wine sauce over the salmon, pasta and vegetables. Sprinkle with grated cheese (if using), a grind or two of fresh pepper, and serve immediately.