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     Title: Salmon With Garlic Butter & Tomato Pasta
Categories: Seafood, Vegetables, Pasta, Herbs
     Yield: 4 servings

     4    Skin-on salmon fillets
          - (5 oz ea); patted dry
     1 pt Cherry or other small
          - tomatoes
 1 1/2 tb Extra-virgin olive oil
          Salt & black pepper
     3 tb Unsalted butter
     5 cl Garlic; fine chopped or
          - grated
     3    Basil sprigs; +1/2 c torn
          - leaves
     8 oz Angel hair pasta

 Place a rack in the upper third of the oven and heat the broiler to
 high. On a foil-lined sheet pan, coat the salmon and tomatoes with
 the olive oil and season with salt and pepper. Arrange the salmon
 skin side up. Broil until the tomatoes are blistered and the
 salmon's skin is crisp and flesh flakes easily with a fork, 6 to 10
 minutes. Halfway through broiling, check on the sheet pan: If the
 tomatoes are burning, give them a stir. If the salmon skin is
 burning - congrats, you have a powerful broiler! - move the rack to
 the center of the oven and keep cooking.

 Meanwhile, in a large skillet, melt 2 tb butter over medium-high.
 Add the garlic and stir until fragrant, 1 to 2 minutes. Add 3 cups
 water, 1-1/2 ts salt, the basil sprigs and a generous sprinkling of
 black pepper. Bring to a boil. Add the pasta, breaking the noodles
 in half if they don't fit in the skillet. Cook over medium-high,
 tossing often with tongs or a fork, until the pasta is al dente, 5
 to 8 minutes. It's OK if the water isn't completely absorbed, but
 if the skillet looks dry, without any liquid on the bottom of the
 skillet, add a few tb of water. If the pasta is done before the
 salmon, remove from heat and cover to keep warm.

 When the salmon and tomatoes are out of the oven, transfer the
 salmon to plates, skin side up, to rest. Remove the basil sprigs
 from the pasta, then add the remaining tb of butter to the pasta
 and toss until melted and glossing the noodles. Add the tomatoes,
 any juices from the sheet pan and the basil leaves to the pasta and
 stir just once to combine. Season to taste with salt and pepper.
 Serve the salmon alongside the noodles.

 Recipe by Ali Slagle

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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