Minty-Lemon Past with Salmon? Yes please!

This delicious dish walks (swims?) that savory line between summery lightness and the comforting, hearty food of fall. Oh, and it’s crazy easy to make.

image

Ingredients:
1 lb salmon fillet
1 can of peas (could also use frozen or fresh)
3/4 lb of pasta (something short and tubular for the ingredients to get stuck in)
2 lemons, juiced and zested
1/2 cup chopped mint
Salt and pepper

Cook the pasta al dente, according to the package directions. Strain, and in doing so, save two cups of the pasta water.
Mix one cup of that water with the lemon juice and zest.
Skin the salmon fillet. Place the salmon in a frying pan, and pour the lemon water mixture over the fillet. Simmer, covered for about 10 minutes, or until flaky.
Meanwhile, drain the peas, if canned, and the add them to the pan once the flesh is easily flaked with a fork.
Cook for another 2-3 minutes, and then add the pasta, mint (reserving about a tablespoon), the remaining cup of pasta water, and a sprinkle of salt and pepper.
Fold the ingredients together, which should flake the salmon into the mixture. If there is still water in the pan, continue to cook until reduced.
Serve with an additional sprinkle of mint, and enjoy!

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s