The salmon here is roasted with a thin coat of honey and sprinkling of pepper, then tossed with the pasta and a subtle mustard cream sauce. For a more intense mustard flavor, add an additional teaspoon to the sauce.
With the sweetness of the honey and the heat and acidity of the mustard, a fruity red wine such as a slightly chilled California pinot noir would be an excellent choice.
- 1 pound salmon fillet
- 1 tablespoon honey
- 1/2 teaspoon fresh-ground black pepper
- 1 tablespoon cooking oil
- 1 onion, chopped
- 1/3 cup dry white wine
- 1 teaspoon grainy or Dijon mustard
- 3/4 cup heavy cream
- 1 1/4 teaspoons salt
- 2 tablespoons chopped fresh parsley
- 3/4 pound ziti
Heat the oven to 400 degrees F. Lightly oil a small roasting pan. Put the salmon in the pan, skin side down. Spread the honey over the salmon and then sprinkle with 1/4 teaspoon of the pepper. Roast the salmon until just barely done, about 12 minutes, depending upon the thickness of the fillet. Remove from the oven.
In a medium saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine and simmer until about 1 tablespoon remains, about 2 minutes. Whisk in the mustard, cream, salt and the remaining 1/4 teaspoon pepper. Turn off the heat. Flake the salmon and stir it and the parsley into the sauce.
In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Drain the pasta and toss with the sauce.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
703 calories; 29g total fat; 124mg cholesterol; 834mg sodium; 72g carbohydrates; 3g fiber; 35g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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