My Dad likes to make this flavorful, salmon pasta dish on Christmas Eve. You can make this anytime in just minutes (about the time it takes to cook a lb of pasta!) when you start with our vodka sauce as the base. I love salmon cooked pretty much any way and this is one delicious way to mix it up every once in a while.
1 medium onion, diced
3-4 cloves garlic, minced
1-2 tbsp olive oil
Salt & Pepper
2 salmon fillets
1 lb farfalle (bowtie) pasta
1 jar Due Cellucci vodka sauce
1 cup frozen peas, thawed (optional)
In med-large pot, bring water to boil for farfalle pasta and cook according to directions. (make sure you salt the water!)
While pasta is cooking heat olive oil in pan and sauté garlic and onion until soft light golden brown color.
Move onions to sides of pan.
Add a touch of oil to middle of pan if needed and lay salmon fillets skin down in middle
Salt and pepper the salmon and cook over med heat a few minutes, uncovered
Cover pan, lower heat and let salmon steam to finish (about 10 mins)
While salmon is cooking, heat Due Cellucci Vodka Sauce in a separate sauce pan and leave to simmer on warm until ready to combine.
The Salmon is cooked when the fish easily flakes at the middle. Turn off heat and using two forks, start to flake meat, discard skin from bottom of fillets.
Add vodka sauce to onions, garlic and flaked salmon. Keep warm until pasta is strained and ready to combine. Optional: add a cup of thawed frozen peas to the salmon sauce during this step for bright pop of green.
Once pasta is cooked and strained, return to pot and spoon in the salmon sauce. Mix well until pasta is fully coated (you can also add additional sauce once plated).