Fusilli with Salmon, Zucchini, and Marinara

Fusilli tossed with salmon fillet, zucchini, and marinara. Save some pasta water. It is the difference between a sauce that coats and one that sits in a puddle. Serves 2.

Serves 2 · 34 min · Dinner

contains fish

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

7¾ oz salmon fillet
6⅓ oz fusilli
5 oz zucchini
0.4 g black pepper
1.6 g kosher salt
8½ oz canned crushed tomato
8 g fresh basil
2 g fresh oregano
2 clove garlic
1⅛ tbsp olive oil

Steps

Bring 8½ cups water to a rolling boil and salt it with about 8 g salt. Add 6⅓ oz fusilli and cook until tender with a firm center, about 11 minutes. Reserve a mug of the water, then drain.
Season 7¾ oz salmon fillet with a little salt. Cook it in a wide skillet with a spoon of the sauce's oil or butter until just opaque and flaking, about 3 minutes. Target temperature: 50°C / 125°F for moist salmon or 57°C / 135°F to cook it through. Add 5 oz zucchini and cook until just tender.
Add the rest of the sauce ingredients to the skillet and simmer 3 to 5 minutes. Loosen it with a splash of the reserved pasta water if it looks thick.
Toss the drained fusilli with the sauce in the skillet. Taste it before adding more cheese. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.

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This is a variation — Zucchini instead of Spinach; no cheese instead of Parmesan. Base recipe: Fusilli with Salmon, Spinach, Marinara, and Parmesan →

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Source

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