King salmon season is here, and I can’t wait to enjoy it all summer long. King salmon is so plump and juicy, less dense than other varieties. During the summer, salmon is often cooked outdoors on the grill, or poached with fresh herbs, but if you are craving pasta, this recipe is just for you.
I slow roast salmon in the oven for 20 minutes, and then chunk it up into pieces before adding it to bucatini. The fresh fish is so sweet, and when it’s tossed in the anchovy butter, it becomes the most decadent umami bowl you have ever tasted. If by chance you are not an anchovy lover, you will enjoy this recipe because the anchovy adds a mild saltiness – not a fishy flavor.
Salmon & Zucchini Bucatini with Anchovy Butter is the perfect weeknight meal because it is easy to prepare, but tastes as if a chef made it in her kitchen. You can eat this hot right off the stove, or at room temperature, which makes nice leftovers for lunch the next day.
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
3 sprigs fresh dill
2 anchovy fillets
3 tablespoon butter
1/2 cup white wine
2 tablespoons heavy cream
1. Preheat oven to 300 degrees. Boil pasta for 10 minutes, until al dente. Reserve 1 cup of pasta water and drain. Drizzle salmon fillets with olive oil and sprinkle with salt and pepper. Place fillets on a sheet pan and roast for 20 minutes. Remove salmon, cool.
2. In a sauce pan, add 2 tablespoon olive oil and diced onion, and saute over medium heat for 3 minutes. Add butter and anchovy fillets to pan and cook over medium heat, until anchovies melt into butter. Cook until butter is slightly golden brown, about 2 minutes.
3. Add Dijon mustard and white wine to onions and continue to cook for 4 minutes, until slightly reduced.
4. Add zucchini ribbons and chunks of salmon to pan, stir to combine. Add 2/3 cup of pasta water and toss together, continue cooking for 3 minutes.
5. Add cooked pasta, fresh dill and juice of half a lemon, toss. Add salt and pepper to taste, and any additional pasta water if needed. Add heavy cream and gently toss to combine. Serve Salmon & Zucchini Bucatini with Anchovy Butter family-style in a large bowl, Enjoy!