Pappardelle with Salmon and Leeks

I'm not that big of a fan of pasta and seafood unless it's linguine and clams.  But this is delicious.  I always use wild caught salmon never farm raised.  I still like the flavor of Cojo or King salmon better.  Although farmed is less expensive.  You make the choice. If you can't find pappardelle pasta, buy fresh lasagna sheets and cut into inch wide strips.

Serves 6

Ingredients

• 
  Preparation
• 3/4 pound uncooked pappardelle pasta
• 3 tablespoons extra-virgin olive oil, divided $
• 2 large leeks (1 pound), trimmed and thinly sliced
• 2 teaspoons minced fresh savory or 1 teaspoon minced fresh thyme plus 1 teaspoon minced fresh mint
• 3/4 teaspoon salt, divided
• 1/4 cup dry white wine $
• 1/2 cup unsalted chicken stock (such as Swanson)
• 1 tablespoon minced fresh flat-leaf parsley
• 1 teaspoon grated fresh lemon rind
• 1 (1-pound) fresh or frozen sustainable salmon fillet
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons unsalted butter

1. 1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid; keep pasta and cooking liquid warm.
2. 2. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks, savory, and 1/2 teaspoon salt; cook 15 minutes or until leeks are translucent, stirring occasionally. Increase heat to medium-high. Add wine; cook 1 minute. Add stock; bring to a simmer. Remove from heat; stir in pasta, reserved cooking liquid, parsley, and lemon rind.
3. 3. Sprinkle salmon fillet with remaining 1/4 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon olive oil and butter; swirl until butter melts. Add salmon fillet, and cook for 5 minutes on each side or until desired degree of doneness. Flake the salmon into large chunks. Arrange 1 cup of the pasta mixture on each of 6 plates, and top evenly with flaked salmon. Serve immediately.

415 calories, 13.7g fat, 23.7 g protein, 47.2g carbs, 2.6g fiber, 45mg chol, 349mg sodium

Domenica Marchetti, Cooking Light
MARCH 2013