Pappardelle with Salmon and Leeks

February 18th, 2015

Pappardelle with Salmon and Leeks 1

We returned to Florida from North Carolina just before winter storm Octavia descended upon the state. Because the Southern states were being hit so hard with snow, ice and sleet, there was a danger that power outages would occur.  It was a comfort to see over 30 power company trucks with buckets traveling in convoy from Florida up I 95 to the affected states.  I’m sure there were more Florida utility trucks traveling north up I 75 as well.  We are definitely the United States of America.  It was also a comfort to me to watch the outside temperature gauge in our car rise from 16 degrees in NC to 75 degrees in Florida.

This bowl of pasta and shrimp was also a comfort to me the day after we got home.  I was in the mood for something citrusy and healthy but with a little heft to it.  After all, I was still trying to thaw out.

Pappardelle with Salmon and Leeks 2V

The dish is elegant and easy.  Rosy salmon, pale green leaks and fresh herbs are tossed with broad pappardelle pasta.  I adapted the recipe from Cooking Light Magazine.  I didn’t have all of the fresh herbs that they called for, but used what I had; which was parsley, basil and thyme.  It is nice to be able to keep small pots of herbs just outside my door.  The lemons came from our small tree.

Pappardelle with Salmon and Leeks 3

This had the taste of spring to me.  For all of you who are suffering through this brutal winter, I wish you an early spring.  In the meantime, this recipe might help a little.  Enjoy.

PAPPARDELLE WITH SALMON AND LEEKS

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

Preparation

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. 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. 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.

Printable Recipe

10 responses to “Pappardelle with Salmon and Leeks”

  1. We’ve seen the same “parade of power trucks, ” as we call it, going South when there’s been a big hurricane in Florida. We’ve waved and honked in thanks to all of them.

    What a gorgeous salmon dish Penny. I know you must be glad to be back in Florida where it’s (temporarily) warm. We’re going down into the thirties later this week in Fort Myers, but that beats the heck out of zero in Murphy.
    Sam

  2. Penny @ The Comforts of Home says:

    This looks wonderful! I am going to try this one! Glad you made it back to Florida safely. We are still frozen in, but thank goodness we never lost power. It won’t warm up here until Sunday.

  3. Mary says:

    Lucky you guys left in time – it’s SO COLD here and about to get even worse! We haven’t left the house since Sat. evening when we were at Raleigh Little Theatre – just hanging about here doing odds and ends to stay warm, feeding the birds, cleaning a bit, but mostly sitting at the computer, reading, cooking, and of course eating to stay warm!!!

    This does look pretty and healthy Penny – I’ll try it when the weather warms up! I used pappardelle this week – a nice pasta – I’ll share the recipe soon.

    Enjoy the warmth of Florida – I almost envy you!
    Hugs – Mary

  4. Kate says:

    Enjoy Florida! We love salmon and served with pasta makes me hungry!

  5. Madonna says:

    Another keeper Penny.

    We have extremely nice weather here in SoCal, but we are dealing with a drought. Wish we could have just a little of the North East’s snow.

  6. Monique says:

    So fresh looking..Bet it’s wonderful!

  7. Barbara says:

    What a gorgeous dish, Penny…and healthy too! Perfection served on that lovely plate.
    Brrr for all of us in Florida. We just aren’t insulated well enough!

  8. Larry says:

    Congrats for getting out of Dodge ahead of the storm. If that area had the same ice storms as us, I can’t imagine the power lines surviving in your wooded area. Your dish sounds very good and healthy.

  9. Susan says:

    We just returned from a week in California where the weather was probably the best in the entire country! We had mid to upper 80s all week and returned to wake up to -7 this morning. We were glad we didn’t choose Florida as so many other I know had done. I love salmon in pasta and the leeks sound so delicious in this dish too!

  10. I’m glad that you were able to make it south safely. Your salmon and pasta dish sounds like spring…something I know we are all looking forward to.

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