Careme

Ingredients

• Copper River salmon fillet, skin-on if possible

  12 oz, cut into 2 portions
• De Cecco Orecchiette Pasta

  6 oz $3.79
• Kroger® Sugar Snap Peas

  6 oz, strings removed and halved on the diagonal $3.39
• Fresh Organic Lemon

  1, zested and juiced $0.99
• Simple Truth Organic™ Basil

  1/2 cup loosely packed leaves, torn $4.99
• Garlic

  2 cloves, thinly sliced $0.79
• Green Top Red Radishes

  3 radishes, very thinly sliced $1.99
• Extra-virgin olive oil

  1 tablespoon, divided
• Unsalted butter

  2 tablespoons
• Dry white wine or low-sodium chicken broth

  1/4 cup
• Kosher salt and black pepper

  to taste
• Red pepper flakes

  pinch
• Domaine Serene Pinot Noir

  750 ml $64.99

Instructions

1. Pat the salmon very dry, season both sides with kosher salt and black pepper, and let it sit at room temperature while you zest and juice the lemon, slice the garlic and radishes, tear the basil, and trim and halve the sugar snap peas.
2. Bring a medium pot of well-salted water to a boil; cook the orecchiette until just shy of al dente, adding the sugar snap peas during the last 90 seconds. Reserve 3/4 cup pasta water, then drain.
3. Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the salmon skin-side down and press gently for the first 20 seconds; cook 4 to 5 minutes until the skin is crisp, then flip and cook 2 to 4 minutes more, until the center is just medium-rare to medium. Transfer to a plate.
4. Lower the skillet to medium, add the remaining 1 teaspoon olive oil, the sliced garlic, and a pinch of red pepper flakes, and cook 30 to 45 seconds until fragrant but not browned. Add the wine or broth and scrape up the browned bits.
5. Add the drained orecchiette and snap peas to the skillet with the butter, lemon zest, 1 tablespoon lemon juice, and 1/4 cup reserved pasta water. Toss vigorously for 1 to 2 minutes, adding more pasta water as needed, until glossy and lightly sauced.
6. Flake half of the salmon into large pieces and gently fold it through the pasta with most of the basil; taste and adjust with salt, pepper, and more lemon juice if needed.
7. Plate the orecchiette in shallow bowls, top each with the remaining salmon pieces, sliced radishes, the last basil leaves, and a final drizzle of olive oil.