SALMON PAPPARDELLE IN ROASTED RED PEPPER CREAM SAUCE

INGREDIENTS:

1 lb. salmon steak or fillet 

2 tablespoons  vegetable oil, divided

1/2 generous teaspoon salt, divided

1/2 teaspoon black pepper, divided

1 (12 ounce) jar roasted sweet red pepper, well drained

1 tablespoon chopped garlic

1 (16 ounce) bag pappardelle pasta

3 tablespoons minced shallot

1 1/2 cups light cream

1/2 cup reserved pasta water

2 teaspoons Sriracha Hot Chili Sauce

3 ounces baby spinach, about 4 cups

INSTRUCTIONS:

1. Bring a large pot of salted water to a boil and cook the pappardelle. Reserve 1/2 cup of the pasta water before draining. Set reserved pasta water and drained pasta aside until ready to use.

2. Meanwhile, pat salmon dry. Allow to sit at room temperature for 15 minutes before cooking. 

3. Using a food processor or a blender, puree the roasted red pepper. Set aside.

4. Preheat a large skillet or saute pan on medium high. Season both sides of salmon with a sprinkling of salt and pepper.

5. When skillet is hot, add 1 tablespoon oil. Add salmon, skin side down. Reduce heat to medium. Gently press down of salmon with a spatula  for 10-15 seconds to ensure the skin comes in contact with the skillet. At this point, leave the salmon alone. The flesh will lighten in color as it cooks from the bottom up. Cook for 4  to 6 minutes or until the pale color has reached 2/3 way up. Flip salmon over. Cook for approximately 2 minutes or until the sides of the salmon turn almost completely pale. 

6. If using salmon steak where the sides are covered by skin, use a instant read thermometer to test for doneness. Insert thermometer into the deepest part. It's done when the temperature reaches 135 degrees F.

7. Remove salmon from skillet. Allow to cool slightly. Remove and discard skin. Break into bite size chunks. Set aside.

8. Bring skillet to heat on medium. Add the remaining oil and the shallot, stirring constantly for a minute. Add garlic, saute for 30 seconds. Stir in light cream, reserved pasta water, and pureed red peppers.

9. Add sriracha and the remaining salt and pepper. When the sauce begins to bubble, add spinach. Stir and simmer gently until mostly wilted.

10. Return the salmon to the skillet. Stir gently into the sauce. Cook for 1 minute.

11. Add pasta to the sauce. Work the pasta into the sauce being careful not to break up the salmon pieces. Reseason with additional salt and pepper to taste, if needed. Serve hot.

12. Makes 4 servings.

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