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.
For the salmon
- 1 1 1/2-pound salmon fillet
- 2 teaspoons lemon zest, grated
- 1 teaspoon ground coriander
- 1 1/2 teaspoons kosher salt
- 2 teaspoons extra-virgin olive oil
For the pasta salad
- 1 pound linguini fini or other thin pasta
- 2 cups grape tomatoes, halved
- 1 small shallot, peeled and thinly sliced lengthwise
- 1 4-ounce package mild goat cheese, crumbled
- 5 ounces baby arugula
- 3 tablespoons olive oil
- 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.