Cavatappi Pasta with Salmon and Sauteed Fennel

Just because the weather is warming up, doesn’t mean I’m willing to give up pasta. But pasta with a traditional meat sauce is a bit … heavy on hot days. This recipe from Cooking Light is a lighter take while still giving me my carb fix.

The recipe uses fennel two ways to make use of both parts of the plant. The bulb is sliced and sauteed, adding a delicate flavor to the dish. The fronds (the feathery leafy part) is used as a garnish to give another faint taste of anise to the meal. The stalks (the part that looks like celery – not used in this recipe) can be saved and used when making stock — what a useful plant!

Ingredients:

• 8 ounces uncooked cavatappi
• 1 lb skinless salmon fillets
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons extra-virgin olive oil, divided
• 2 cups sliced fennel bulb (about 2 fennel bulbs)
• 1 cup vertically sliced onion
• 3 cups grape tomatoes, halved
• 1/2 cup dry white wine
• Fennel fronds, for garnish

Cook pasta according to package directions until al dente, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set aside.

While the pasta cooks, heat a large saute pan over medium-high heat. Season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to pan; swirl to coat. Add the salmon and cook 3 minutes on each side or until desired degree of doneness.

Remove salmon; flake into large pieces. (Mine are a little smaller than large. Ah well.)

Add remaining 1 tablespoon oil to pan; swirl to coat. Add the fennel bulb and onion, cooking for 2 minutes. Reduce heat to medium. Cook 10 minutes or until mixture begins to brown, stirring occasionally.

Stir in tomatoes and wine; cook 2 minutes or until syrupy.

Stir in pasta, reserved 1/2 cup cooking liquid, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 2 minutes or until slightly thickened. Gently stir in salmon. Top with fennel fronds, if desired.

So I initially thought that the dish would be fine without the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. And I thought wrong. Without it, this dish is really dull and flavorless. It needs that little last boost of seasoning to make it a yummy dish.  So be sure to add it in, your taste buds will thank you!

This was really satisfying and surprisingly filling. I honestly could have done with a touch more fennel, so if you really like fennel, maybe add another bulb in to the mix.

We ate this warm, but I bet it would be just as tasty at room temperature.

Related posts:

Seared Salmon Fillets with Orzo Pilaf Rigatoni with Halibut Tomato and Basil Spinach Spaghetti with Salmon Cream Sauce Salmon with Polenta and Warm Tomato Vinaigrette