Pasta with Smoked White Fish, Tomatoes and Garlic Recipe

Salmon, Smoked Fish, Pasta, Garlic, Tomatoes, Personal Chef, Fort Lauderdale, Yacht Chef

This recipe was originally written for smoked white fish. Our clients wanted fresh salmon so we roasted some salmon fillets.  You get the recipe 2 ways

Serves 4-5

1pound/450g linguine OR penne pasta
6 tablespoons/90ml olive oil
3 large shallots, finely chopped (about 3/4 cup/180ml)
1 1/2 tablespoons/22ml finely chopped garlic
1 1/2 pounds/675g cherry tomatoes, halved (about 24 tomatoes)
large handful fresh parsley, finely chopped r
3/4 teaspoon/4ml dried crushed red pepper (Optional)
*18 ounces/510g smoked whitefish (chunks),* skinned, boned, coarsely flaked (original)
*18 ounces/510g fresh salmon fillets skinned
olive oil to drizzle
salt and pepper

personal chef fort lauderdale

Preheat oven to 400F/200C/Gas 6 

On a lined baking sheet place the salmon fillets.  Drizzle with olive oil and season both sides with salt and pepper.  Place in preheated oven and bake for 10-15 minutes, making sure you can flake the fish, but it is still slightly undercooked in the middle.

Bring a large pot of water to boil. Season liberally with salt. Add pasta, stir and shut off heat and leave covered for 19 minutes. Drain reserving 1 cup/250ml of cooking water.

Heat oil in heavy large skillet over medium heat. Add shallots and garlic. Sauté until shallots begin to soften, about 2 minutes. Reduce heat to medium-low. Add tomatoes, most of the parsley (reserving some for garnish) and crushed red pepper and stir until tomatoes are just tender, about 8 minutes.

*If using white fish now is the time to add it and cook until heated through, about 3 minutes. Toss fish mixture with pasta. Season with salt and pepper. Transfer pasta to bowl. Sprinkle with 2 tablespoons parsley.

*If using Salmon flake half of it and cut remainder into 5 equal portions. Toss the flaked fish with the pasta and tomato mixture. Add cooking water if the sauce needs to be loosened. Top pasta with the portioned salmon. Drizzle with a little olive oil and sprinkle with parsley.

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