Pasta with Grilled Salmon and Tomato Dill Marinara Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Salmon fillets | 1 pound | |
| 2 medium shallots, chopped fine | ||
| 1 medium garlic clove, chopped fine | ||
| 1 16-ounce can salt-free whole tomatoes | ||
| 1/2 cup rich, salt-free fish stock | ||
| 1 tablespoon double-concentrate tomato paste | ||
| Dill weed | 1 Tablespoon, finely chopped | |
| Parsley | 1 Tablespoon, finely chopped | |
| Sugar | 2 Teaspoon | |
| Bay Leaf | 1 | |
| Chives | 1 Tablespoon, chopped | |
| 1 pound pasta, cooked and drained | ||
Directions
In a mixing bowl, stir together 2 tablespoons of the olive oil with the lemon juice.
Turn the salmon fillets in the mixture to coat them, and leave them to marinate for about 30 minutes, turning them two or three times.
Preheat the broiler.
While the salmon marinates and the broiler heats, prepare the sauce.
In a large saucepan or skillet, heat the remaining olive oil with the shallots and garlic over moderate heat.
When the vegetables begin to sizzle, add the tomatoes, crushing them with your hands, and stir in the fish stock, tomato paste, dill, parsley, sugar, and bay leaf.
Simmer until thick but still slightly liquid, about 20 minutes.
While the sauce is still simmering, remove the salmon from the marinade, discarding the marinade.
Broil the salmon close to the heat until golden brown, about 3 minutes per side.
Spoon the sauce over individual servings of cooked pasta.
Place the salmon medallions on top of the sauce and garnish with chives.
Turn the salmon fillets in the mixture to coat them, and leave them to marinate for about 30 minutes, turning them two or three times.
Preheat the broiler.
While the salmon marinates and the broiler heats, prepare the sauce.
In a large saucepan or skillet, heat the remaining olive oil with the shallots and garlic over moderate heat.
When the vegetables begin to sizzle, add the tomatoes, crushing them with your hands, and stir in the fish stock, tomato paste, dill, parsley, sugar, and bay leaf.
Simmer until thick but still slightly liquid, about 20 minutes.
While the sauce is still simmering, remove the salmon from the marinade, discarding the marinade.
Broil the salmon close to the heat until golden brown, about 3 minutes per side.
Spoon the sauce over individual servings of cooked pasta.
Place the salmon medallions on top of the sauce and garnish with chives.
Chef
