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King Salmon & Zucchini Bucatini with Anchovy Butter – Recipe!

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King salmon season is here, and I have been enjoying it a few nights a week since Summer began. King salmon is so plump and juicy, much less dense than other varieties. During the Summer, salmon is often cooked outdoors on the grill, or poached with fresh herbs, but for a light seasonal pasta dish, try King Salmon & Zucchini with Anchovy Butter.

In this recipe, I slow roast salmon in the oven for 30 minutes, and then crumble, before adding it to bucatini.  The flavors are sweet and mild, but the anchovy gives the sauce a nice umami flavor – not fishy.  Even if you are not an anchovy lover, you will enjoy this recipe – trust me.

King Salmon & Zucchini Bucatini with Anchovy Butter is the perfect weeknight meal because it is easy to prepare, and tastes restaurant quality.  You can eat this hot right off the stove, or at room temperature, which makes it fun to bring to parties or barbecues on the weekends too.

Ingredients

1/2 pound King salmon

2 medium zucchini, sliced into ribbons

1 tablespoon Dijon mustard

1/2 pound bucatini or spaghetti

1/2 onion, diced

1/2 lemon

dill, fresh

2 anchovy fillets, from a jar

3 tablespoon butter

1/2 cup white wine

2 tablespoons heavy cream

olive oil

salt

pepper

(Serves 4)

King Salmon & Zucchini Pasta with Anchovy Brown Butter Sauce 2014-07-21 023 (480x360)

To Prepare:

1.  Preheat the oven to 250 degrees.  Boil the pasta for 10 minutes until al dente.  Reserve 1 cup of pasta water and drain.

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2.  Drizzle salmon fillets with olive oil and sprinkle with salt and pepper.  Place the fillets on a sheet pan and roast for 30 minutes.  Remove the fillets and cool.

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3.  In a large pan, add 2 tablespoon olive oil and diced onion, and saute over medium heat for 3 minutes.

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4.  Next, add the butter and anchovy fillets to the pan and cook over medium heat, until the anchovies melt into the butter.  Cook until the butter is slightly golden brown, about 2 minutes.

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5.  Add the Dijon mustard and white wine to the onions and continue to cook for 4 minutes, until slightly reduced.

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6.  Add the zucchini ribbons and flaked salmon to the pan, stir gently to combine.  Next, pour in 2/3 cup of the pasta water and toss together, continue cooking for 3 minutes.

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7.  Add the cooked pasta, fresh dill and juice of half a lemon, toss to incorporate all the ingredients. Salt and pepper the pasta to taste, and add additional pasta water if needed.

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8.  Pour in heavy cream and gently toss to combine.

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9.  Serve the King Salmon & Zucchini Bucatini with Anchovy Butter family-style in a large bowl, Enjoy!

 

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