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Wild Salmon Penne with Green Beans Vinaigrette
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Cook’s tip: Sprinkle a few capers over the finished dish. Photo by Steve Lee Prep Time 10 minutes; Cook Time 12 minutes
Serves: 4
 
12 oz. penne (or other pasta shapes)
8 oz. (about 2 cups) fresh green beans, trimmed and halved
3 Alaskan salmon fillets (sockeye silver, or king; 6 oz. each), thawed
Finely grated zest and juice of 1 large lemon
2 Tablespoons fresh thyme or rosemary leaves
1/2 teaspoon garlic salt
Salt and pepper to taste
Lemon wedges and sprigs of thyme or rosemary, for garnish
  • Cook the pasta in boiling water for about 8 minutes, or according to package instructions, just until al dente. Add the green beans to the water during the last 3 to 4 minutes of cooking time.
  • Drain pasta and beans, reserving 2 tablespoons of the cooking liquid, then return pasta, beans and reserved liquid to the pan. Add the lemon zest, juice, thyme leaves, garlic salt and 1/4 cup of olive oil.
  • While pasta cooks, rinse salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with remaining oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes. Shake pan occasionally to keep fish from sticking.
  • Turn salmon over; cover pan tightly and reduce heat to medium. Cook an additional 3 to 4 minutes. Cook just until fish is opaque throughout.
  • Break salmon into large chunks (removing skin, if any); add to pasta. Cook and stir gently over medium heat for 1 to 2 minutes.
  • Season to taste with salt and pepper. Garnish with lemon wedges and thyme sprigs.

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