Lemony Penne with Salmon and Fennel
By Jessica RudolphPublished on December 21, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
1 pound penne 1 teaspoon table salt, divided, plus salt for cooking pasta2 (6- to 8-ounce) skinless salmon fillet, 1 to 1½ inches thick½ teaspoon pepper 3 tablespoons unsalted butter, divided1 fennel bulb, fronds minced; stalks discarded; bulb quartered, cored, and sliced thin2 shallots, chopped1 cup heavy cream 3 tablespoons capers, chopped1 teaspoon grated lemon zest plus 2 tablespoons juice2 tablespoons chopped fresh tarragon
Before You Begin
If you don't like the licorice-y flavor of tarragon, you can substitute equal amounts of dill or parsley instead.
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
- Meanwhile, sprinkle salmon with ½ teaspoon salt and pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Cook salmon until browned and registers 125 degrees, 4 to 6 minutes per side. Transfer salmon to plate and flake into large pieces with fork. Wipe skillet clean.
- Melt remaining 2 tablespoons butter in now-empty skillet over medium-high heat. Add sliced fennel, shallots, and remaining ½ teaspoon salt and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Stir in cream and reserved cooking water and bring to boil. Off heat, stir in capers, lemon zest and juice, and tarragon. Add sauce to pasta and stir vigorously until sauce clings to pasta, about 1 minute. Fold in salmon. Sprinkle with fennel fronds and serve.
Time
45 minutesYield
Serves 4Ingredients
1 pound penne
1 teaspoon table salt, divided, plus salt for cooking pasta
2 (6- to 8-ounce) skinless salmon fillet, 1 to 1½ inches thick
½ teaspoon pepper
3 tablespoons unsalted butter, divided
1 fennel bulb, fronds minced; stalks discarded; bulb quartered, cored, and sliced thin
2 shallots, chopped
1 cup heavy cream
3 tablespoons capers, chopped
1 teaspoon grated lemon zest plus 2 tablespoons juice
2 tablespoons chopped fresh tarragon
Ingredients
1 pound penne
1 teaspoon table salt, divided, plus salt for cooking pasta
2 (6- to 8-ounce) skinless salmon fillet, 1 to 1½ inches thick
½ teaspoon pepper
3 tablespoons unsalted butter, divided
1 fennel bulb, fronds minced; stalks discarded; bulb quartered, cored, and sliced thin
2 shallots, chopped
1 cup heavy cream
3 tablespoons capers, chopped
1 teaspoon grated lemon zest plus 2 tablespoons juice
2 tablespoons chopped fresh tarragon
Ingredients
1 pound penne
1 teaspoon table salt, divided, plus salt for cooking pasta
2 (6- to 8-ounce) skinless salmon fillet, 1 to 1½ inches thick
½ teaspoon pepper
3 tablespoons unsalted butter, divided
1 fennel bulb, fronds minced; stalks discarded; bulb quartered, cored, and sliced thin
2 shallots, chopped
1 cup heavy cream
3 tablespoons capers, chopped
1 teaspoon grated lemon zest plus 2 tablespoons juice
2 tablespoons chopped fresh tarragon
Why This Recipe Works
Vigorously stirring the pasta sloughed off some starch to create a glossy, creamy sauce.
Before You Begin
If you don't like the licorice-y flavor of tarragon, you can substitute equal amounts of dill or parsley instead.
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
- Meanwhile, sprinkle salmon with ½ teaspoon salt and pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Cook salmon until browned and registers 125 degrees, 4 to 6 minutes per side. Transfer salmon to plate and flake into large pieces with fork. Wipe skillet clean.
- Melt remaining 2 tablespoons butter in now-empty skillet over medium-high heat. Add sliced fennel, shallots, and remaining ½ teaspoon salt and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Stir in cream and reserved cooking water and bring to boil. Off heat, stir in capers, lemon zest and juice, and tarragon. Add sauce to pasta and stir vigorously until sauce clings to pasta, about 1 minute. Fold in salmon. Sprinkle with fennel fronds and serve.
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