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Pasta – Salmon and Blistered Cherry Tomatoes


Pasta with Salmon and Blistered Cherry Tomatoes
Pasta al Salmone Con Pomodrini
by James Belardo

Salmon is similar in texture to tuna and the rich flavor marries well with the local herbs and spices of southern Italy. Cremona salmon, the famed fish from the north, earned a Protected Geographical Indication (PGI) seal, a distinguished honor from the EU. Local southern flavorings like basil, oregano along with tomatoes, capers, lemon, and/or fennel go extremely well with salmon.

1-2 lb fresh salmon, de-boned and skin removed (cubed)
1 pint Cherry tomatoes, halved
1 small onion, slivered
flat-leaf parsley
olive oil
unsalted butter
1/2 c dry white wine (pinot grigio)
1/2 lemon, juiced
lemon zest
Salt and Pepper – to taste
Peperoncino Fiocchi (hot pepper flakes) – optional


Directions (Tomatoes)
1. Oven roast the tomatoes blister. Place halved cherry tomatoes on a baking sheet, drizzle with olive oil and season with sea salt, basil, oregano.

2. Set the oven on low heat (250F) and cook the tomatoes (covered for approximately 20-minutes.

3. Uncover the tomatoes and bake for an additional 10-minutes or so.
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Prep (Salmon)
1. remove skin, cut into cubes

2. As the tomatoes are in the oven for 10-15 minutes, marinate the salmon  in the white wine and some olive oil.
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3. Remove salmon from marinade (reserve 1/2+ cup)

1. While cooking the pasta, pre-heat 1-2 tbsp of olive oil in a large pan, sauté the onions and optional Peperoncino Fiocchi (hot pepper flakes).

2. When the onions begin to turn translucent, add 1 tbsp butter.

3. When the butter melts, add the salmon cubes, turn up the heat to medium and sprinkle with some lemon zest.

4. As the salmon cooks season with some salt and pepper. Add 1/2 cup of the reserved marinade and a ladle of the pasta water, a splash of lemon juice and fresh cut parsley leaves. let cook for 5-10 minutes
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5. Add the blistered cherry tomatoes along with some lemon zest, mix gently (save a few blistered tomatoes for garnish).
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6. When the pasta is ready (al dente) remove from water and toss with the salmon.

7. Garnish with a few uncooked (halved) cherry tomatoes and lemon zest


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Written by Zio James

October 28, 2019 at 12:59 PM

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