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Pan Roasted Salmon with Basil Cappelini and Tomato

Featured in the Honolulu Star-Bulletin on June 18, 2008.

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Ingredients:

Pan Roasted Salmon with Basil Cappelini and Tomato

  • 2 cups fresh basil leaves, blanched
  • 1/2 cup butter, softened
  • 2 ripe tomatoes, seeded and diced
  • 1 small shallot, minced
  • 2 teaspoons lemon juice
  • 2 tablespoons coarsely chopped fresh herbs (thyme, tarragon, Italian parsley)
  • 1/4 cup extra virgin olive oil
  • 1 1/2 pounds salmon, cut into 4 filets
  • Salt and pepper to taste
  • 1 pound dry cappelini (angel hair pasta)

Directions:

  1. Squeeze excess liquid from basil; coarsely chop.
  2. Add to food processor with butter; process until finely pureed.
  3. Combine tomatoes, shallot, lemon juice, herbs and olive oil.
  4. Season basil mixture, tomato mixture and salmon with salt and pepper to taste.
  5. Heat a skillet over medium high heat; add a little olive oil and place salmon, skin side down, in skillet.
  6. Reduce heat slightly and cook for 3 to 4 minutes on each side, or until done.
  7. While salmon is cooking, cook pasta; drain and return to pot.
  8. Add basil mixture and toss; place on serving plates.
  9. Place salmon on pasta.
  10. Spoon tomato vinaigrette over salmon.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
1080 calories, 57 g fat, 21 g saturated fat, 160 mg cholesterol, 300 mg sodium, 90 g carbohydrate, 6 g fiber, 7 g sugar, 51 g protein

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