Total Steps
5
Ingredients
21
Tools Needed
7
Ingredients
- 0.75 pound ~fresh <a href="/TR3MRDKK">salmon filet,</a> skin on
- 1 bunch ~<a href="/F5KBVL2P">broccoli rabe,</a> hard stems cut off (I save them for soups), washed and dried thoroughly in a <a href="/T
- 1 small ~sweet <a href="/ZFRS3GMM">red pepper,</a> cut into thin circular slices
- 0.25 cup ~toasted <a href="/7SLNX387">pine nuts</a>
- 4 clove ~<a href="/FQRPFPP6">garlic,</a> minced
- 3 tablespoon ~<a href="/NLPYVN22">olive oil </a>for sautéing <a href="/F5KBVL2P">broccoli rabe</a>
- 3 tablespoon ~<a href="/KLDGDS5L">canola oil </a>for sautéing <a href="/DST67WZT">salmon</a>
- 2 serv ~ (small bunches) of <a href="/Z3BG3RKW">fusilli </a>long <a href="/B8L7TQ7J">pasta</a>
- 0 ~<a href="/XBPNFKYS">Salt&</a> <a href="/BLWZ5ZPF">Pepper </a>to taste, preferably fresh ground
- 0 ~Grated <a href="/RBN63DDR">parmigiano </a>or <a href="/FNRYLDJP">pecorino </a><a href="/TX5HB7FP">cheese </a>(optional)
- 0 For the sauce:
- 1 ~<a href="/CSFGV8FR">shallot,</a> finely chopped
- 2 ~juice of <a href="/NMZYZYB2">lemons</a>
- 1 slice ~<a href="/3TJ3LFDS">white bread </a>(crust removed), torn/cut into pieces and soaked in <a href="/K7473XN2">milk</a>
- 0.5 cup ~<a href="/Q67GD8BS">white wine</a>
- 0.5 cup ~<a href="/KQVFVNL7">fish stock</a>
- 2 tablespoon ~half& half
- 1 tablespoon ~<a href="/NLPYVN22">olive oil </a>for sautéing <a href="/CSFGV8FR">shallots</a>
- 1 ~<a href="/5PN7S6FY">bay leaf</a>
- 12 ~<a href="/NH4TQBZZ">peppercorns</a>
- 0.25 cup ~chopped <a href="/835SF6DX">cilantro </a>or <a href="/GKXHVZLV">parsley</a>
Instructions
Step 1
Preparation:
Step 2
While the water is <a href="/W7VKDJHH">boiling </a>for the pasta, sauté the shallot in a small saucepan in 1 Tbsp olive oil. Add the white wine, fish stock, lemon <a href="/QDWRNXYW">juice,</a> bay leaf, and peppercorns. Reduce <a href="/XZFHRHHF">heat </a>and <a href="/GFSF4J5F">simmer </a>for five minutes. Wring out any excess milk from the <a href="/NM2HN7TN">soaked </a><a href="/482ZKJDV">bread </a>and add the <a href="/482ZKJDV">bread </a>to the sauce pan (it will act like a panade and <a href="/LXP6HLBF">thicken </a>the sauce.) Continue to <a href="/GFSF4J5F">simmer </a>for another minute or so. Remove sauce from <a href="/XZFHRHHF">heat </a>and discard the bay leaf. Transfer sauce to a small<a href="/S6W4FR7F"> blender</a> or food processor, add the half & half, an<a href="/S6W4FR7F">d blen</a>d well. Return sauce to saucepan, add t<a href="/6L7QNTJV">he chopp</a>ed cilantr<a href="/DPSVTKVY">o, sa</a>lt and pepper and ke<a href="/FVYNJCCW">ep wa</a>rm.
Step 3
Meanwhile, in a large <a href="/MYJ2HRB7">skillet,</a> quickly sauté the garlic and add the red pepper <a href="/3JDX2Q84">slices </a>and broccoli rabe, <a href="/DPSVTKVY">salt </a>and pepper, and <a href="/DRM2WPZ4">stir </a>until just crunchy and brightly <a href="/HT4RHHGB">colored.</a> Toss in the pine nuts, <a href="/B52FHCF2">turn </a>off the <a href="/XZFHRHHF">heat,</a> and keep covered.
Step 4
While the pasta is cooking, <a href="/XZFHRHHF">heat </a>the canola oil in a pan and sauté the salmon, skin side down first, for a minute or two. <a href="/B52FHCF2">Turn </a>the salmon fillet over and continue to sauté for several more minutes, until the center is opaque or when it has reached your preferred <a href="/7RTG3XPP">core </a>temperature. Then cover and remove pan from <a href="/XZFHRHHF">heat.</a>
Step 5
Drain the fusilli, divide into two bowls and add the broccoli rabe and red peppers on <a href="/R34ZSY3M">top.</a> <a href="/XZBDDD5G">Cut </a>the salmon filet in half and place each piece atop the broccoli rabe in the <a href="/QQVZX64Y">dishes.</a> Pour some of the lemon-wine sauce over the salmon, pasta and vegetables. Sprinkle with <a href="/6WV3NY64">grated cheese </a>(if using), a <a href="/5YGQYH5K">grind </a>or two of fresh pepper, and <a href="/Y6MVNCHX">serve </a>immediately.