Grilled salmon on dilled marinara pasta

 

This is an easy, flavorful, and light pasta dish to make. Seafood and marinara sauce complement each other so nicely, I think. It’s a colorful meal and really lends itself to the angel-hair pasta that it is served upon. Buon Appetito!

Grilled salmon on dilled marinara pasta

3 tablespoons olive oil

2 tablespoons lemon juice

1 pound salmon filets, cut into 1″ strips

2 shallots, chopped fine

4 cloves garlic, finely chopped

1 15-ounce can of diced tomatoes

1 tablespoon tomato paste

1 tablespoon chopped fresh dill

2 teaspoons sugar

1 bay leaf

1 tablespoon chopped parsley

3/4 pound angel-hair pasta

Mix together 2 tablespoons olive oil with the lemon juice, for a marinade in a deep dish. Place the salmon in the marinade, coat well, and let it marinate for about a half hour, turning once or twice.

Heat a large saute pan, add the final tablespoon oil, and add the shallots and garlic. When it begins to soften, add the tomatoes, paste, dill, sugar, and bay leaf. Stir everything together, and simmer until the sauce has thickened but still liquid.

Boil a large pot of water, and cook the pasta according to instructions. Angel-hair pasta cooks up quickly (3 minutes) and should be served al dente.

While the sauce is simmering, remove the filets from the marinade, and either place them on your heated grill, or broil in the oven until nicely golden, at least 3 minutes on each side.

Place your pasta on the plate, spoon some sauce over it, and then your salmon lay on top of it all. Sprinkle lightly with the parsley garnish, if you wish. Makes 4 servings.

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