Bored, and looking for something new to make, I found this recipe on Antics of a Cycling Cook. His recipe calls for milliliters and “rocket leaves”. Having all but failed math, I had to Google the measurement conversions and found out rocket leaves is another way of saying arugula (which I’d never tried). I made a few small changes, but the recipe whipped up surprisingly fast and far surpassed my expectations of taste! The sauce was light and lemony and coated all the pasta perfectly.
I bought the individually wrapped salmon, frozen. I tossed them, wrap and all in a sink of hot water to defrost for about 5 minutes, removed the wrapper, then generously coated each side of each fillet with McCormick Grill Mates Sweet and Smoky dry Rub (next time I’ll just coat one side – it was plenty of flavor for the mild salmon). I put each fillet on a sheet of heavy duty foil and barbequed for about 5 minutes each side and them set them aside while the pasta and sauce came together. If you don’t have the McCormick Rub, you could easily toss something like this together instead.
- 1/2 onion, finely chopped.
- 3 large garlic cloves, finely chopped
- 1 Tablespoon olive oil
- 12 oz. linguine
- 1 cup heavy cream
- 5 salmon fillets, cooked
- juice of one lemon
- Black pepper (optional)
- 1/2 cup arugula, roughly chopped
- Put a large pan of water on to boil for the pasta. Meanwhile, heat olive oil in a small pan then add onions and garlic stirring frequently to keep garlic from browning.
- Once water boils, add pasta and while it cooks; by this time the onions should be softened. Add the cream, lemon juice and black pepper to the onions.
- Once the pasta has cooked, drain then stir in sauce and toss to coat. At this point you can add the salmon in pieces, or you can slice it and place on top of your pasta just before serving.
- Toss the arugula over your prepared plate and enjoy!