Warm Salmon and Arugula Pasta Salad
A spring pasta salad recipe starring salmon
It's officially spring, which means we're ditching heavy (delicious) braised meats for light, colorful salads. Rather than stick with straight vegetation, this recipe for pasta salad incorporates healthy salmon and goat cheese for richness and a creamy bite without any of the usual suspects. With all apologies to butter and beef, warm salmon and arugula pasta salad with ripe cherry tomatoes and sliced shallots is on the menu tonight.
- Preheat broiler. Line a large baking sheet with foil. Rinse salmon; pat dry with paper towels. Place salmon skin side down on baking sheet.
- In a small bowl combine half of lemon zest, the coriander, and 1/2 teaspoon kosher salt. Brush top of salmon with 2 teaspoons oil; rub with lemon mixture. Let stand at room temperature for 10 minutes.
- Meanwhile, cook pasta according to package directions; drain.
- Broil salmon 4 to 5 inches from heat for 8 to 10 minutes or until fish begins to flake when tested with a fork. Cool salmon slightly. Remove and discard skin.
- Flake salmon into a large bowl. Add the remaining lemon zest, the remaining kosher salt, the pasta, the tomatoes, shallot, cheese, arugula, and 3 tablespoons oil to bowl; toss gently to combine.
- If desired, garnish with additional cheese and season with pepper. Serve immediately.
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