My two favourite things about this time of year are wild salmon and fresh greens from the garden! So, with so much arugula coming on the daily, mixed with a little TV-time with my parents, this beautiful recipe came to me.
- 2, 255 g Pints, Cherry Tomatoes, washed and dried
- 4 Cloves garlic, peeled
- 3 tsp Fresh cracked Himalayan salt, divided
- 5 Tbsp Extra Virgin Olive Oil, divided
- 6 Cups Arugula, chopped
- ½ Tbsp Sugar *optional
- 1 Shallot, peeled and chopped
- 1.5 Lb Fresh Wild Sockeye Salmon
- 1 Cup Cooking Cream
- 500 g Pappardelle Pasta
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with foil paper.
- In a medium bowl, mix the washed cherry tomatoes and garlic cloves with 1 tsp cracked Himalayan salt and 3 Tbsp of olive oil. Stir to combine and spread on baking sheet.
- Roast in the oven for 25-28 minutes stirring once in between.
- While tomatoes roast, wash and chop the arugula, leaving aside in a bowl. If the arugula seem bitter, you can mix in ½ Tbsp of sugar. Peel the shallot and chop, leaving aside in a bowl.
- Rinse the salmon, and rest on paper towel on a dish. Add a drizzle of olive oil and fresh cracked black pepper and salt to the flesh.
- Preheat a cast iron skillet, non-stick fry pan, or stovetop grill to medium-high heat. Place the salmon filets, flesh-side down, searing for 3 minutes. Flip over and continue to cook, skin-side down for 1-2 more minutes. Remove from heat and place in a casserole dish with a lid.
- Once the cherry tomatoes have finished roasting, remove the pan from the oven and gently press the cherry tomatoes so that their juices escape. Be careful not to squirt the juices all over you!
- Place a large wok or skillet on the stove and heat 2 Tbsp olive oil over medium heat. Add the shallot and sauté for 2-3 minutes. Add the cherry tomatoes and all of their juices and continue to sauté for a few minutes. Add the cooking cream and bring to a low simmer, gently mixing with a whisk.
- While sauce simmers, boil a pot of water with salt for the pasta.
- Once the water boils, add pasta and cook until just al dente (they will finish cooking in the sauce).
- While the pasta cooks, remove the sauce from the burner and pulse briefly with an immersion blender to allow the sauce to thicken up slightly. Place the sauce back on the stovetop on low heat. Break up the salmon into small pieces, ensuring you remove all of the skin and add to the sauce. Add the arugula, and 2 ladles of the pasta water to soften the arugula.
- Stir the sauce to combine all of the ingredients, and bring to a light simmer. The sauce will be slightly watery but that is OK!
- Once the pasta has reached al dente, use a slotted spoon or spaghetti server to add the pasta to the sauce. Allow the pasta to finish cooking in the sauce, ensuring you stir often, for about 3-5 minutes.
- Plate the pasta into bowls, topping each plate with a spoonful of the sauce.
Enjoy with your favourite people!! Even if that is your beautiful self
Switch this recipe up!
- Gluten Free – Change pasta to rice, thinking of a stew or curry-style dish
- Dairy Free – Use full fat coconut milk (I would also suggest the rice in place of pasta for this switch), or Cashew Cream