Pasta Shells with Salmon, Tomatoes and Toasted Bread Crumbs
This easy and simple recipe also came out delicious. Lemon juice added a touch of refreshing taste, and the overall flavour was well balanced. Giving this dish a five star.
Ingredients
| ½ | cup |
olive oil, extra-virgin
|
|
| 8 | each |
italian plum (roma) tomatoes
seeded, and cut into 3/4 inch cubes |
|
| 1 | large |
garlic cloves
minced |
* |
| ¼ | cup |
mint leaves
chopped |
* |
| 2 | tablespoons |
lemon juice
|
|
| 1 ¼ | teaspoons |
lemon zest
grated |
|
| 1 | pinch |
red pepper flakes
crushed |
* |
| 1 | x |
salt and black pepper
ground |
* |
| 1 ½ | cups |
bread crumbs, whole wheat
coarse, fresh |
|
| ¾ | pound |
salmon fillets
pin bones removed |
|
| 1 | pound |
pasta shells
large |
Directions
Combine 5 tablespoons of the olive oil, tomatoes, garlic, mint, lemon juice, lemon zest, red pepper, 1 teaspoon salt and ½ teaspoon black pepper in a large pasta bowl.
Stir to mix and set aside.
Preheat the grill or broiler.
Bring a large pot of water to a boil.
Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat.
Add the bread crumbs and stir until roasted and crisp, about 5 minutes.
Season with salt and pepper and set aside.
Brush the salmon with the remaining 1 tablespoon of oil and season with salt and pepper.
Grill or broil the salmon, about 4 minutes.
Turn and cook 3 to 5 minutes more, or until cooked through.
Remove to a plate and break into chunks.
Cook the pasta shells until al dente and drain.
Transfer to the bowl with the tomatoes and add the salmon.
Toss to mix and sprinkle with the bread crumbs.
Serve immediately.
Nutrition Facts
Serving Size 520g (18.3 oz)
