Ingredients
The following ingredients have 4 Servings
- 1 oz or ⅓ cup Farfalle Pasta
- 0.2 lbs Coho Salmon
- ¼ tsp Black Pepper Powder
- ¼ tsp Salt
- ⅛ tsp Garlic Powder
- 1 ½ tsp Oil
- 1 ½ tsp chopped Garlic
- 2 tbsp chopped Onion
- ½ cup chopped Tomatoes
- ½ cup Milk ((I used fat free milk))
- 1 ½ tbsp grate Parmigiano Reggiano Cheese
- 3 - 4 tbsp chopped Basil
- ¼ tsp Salt
- ⅛ tsp Black Pepper Powder
Instruction
- Follow instructions on the box to cook pasta and reserve 2-3 tbsp is water before draining pasta.
- While pasta is cooking, season salmon with salt, pepper and garlic powder.
- I used salmon with skin. Season salmon on the flesh side.
- Heat pan with oil.
- Place salmon on pan, skin side down and cook on medium high flame for couple of minutes.
- Flip salmon and cook on the other side for 1-2 minutes until salmon changes color and is flaky.
- It takes longer to cook on skin side and faster on the other side.
- Coho salmon is very thin and cooks super fast.
- Remove salmon from pan and keep aside.
- When salmon cools and is manageable to touch, remove the skin and break it into 1-2” pieces.
- In the same pan add chopped garlic, onion and sauté until roasted.
- Add tomatoes and cook until tomatoes are soft. Then add basil.
- If pasta is cooked, add it at this point. Else, turn of the pan and wait for pasta to cook.
- To tomato mixture add cooked pasta, salt, pepper, 2-3 tbsp of water, salmon and cook until well blended.
- Reduce flame to low, gradually add milk and cook for few minutes until milk thickens.
- Transfer to serving bowl, sprinkle grated parmigiano reggiano cheese and serve.
- Spice level of is mild. So, sprinkle black pepper or red pepper flakes for some heat.
