Add pasta to large pot of boiling water; cook 10 to 12 minutes. Drain, reserving 1 cup pasta water.
We chose to use Copper River Coho Salmon harvested in August and September in this delicious Italian rigatoni pasta recipe. If you want to make this recipe outside of the peak season for Coho Salmon, reach for Sockeye Salmon.
Servings and Ingredients
|1 (16-oz.) pkg. Gustare Vita organic rigatoni|
|4 (4-oz.) Hy-Vee Seafood skin-on coho salmon fillets|
|Hy-Vee kosher sea salt|
|Hy-Vee black pepper|
|1 tbsp. avocado oil|
|1 tbsp. Hy-Vee unsalted butter|
|2 small shallots, sliced|
|2 clove(s) garlic, sliced|
|⅓ c. dry rosé wine|
|1 (13.66-oz.) can unsweetened coconut cream|
|1 (5-oz.) pkg. baby spinach|
|3 tbsp. fresh lemon juice|
|1 tbsp. fresh dill, chopped, plus additional for garnish|
Things To Grab
- Large pot
- Paper towels
- Large nonstick skillet
Pat salmon dry with paper towels; lightly sprinkle both sides of fillets with salt and black pepper. Heat avocado oil in a large nonstick skillet over medium-high heat. Add salmon fillets, skin sides down; cook for 5 to 6 minutes or just until lightly golden on one side. Add butter to skillet. Flip salmon and cook for 2 to 3 minutes or until salmon flakes easily with a fork (145 degrees), occasionally basting with butter mixture. Transfer salmon to cutting board; reserve butter mixture in skillet. Flake salmon from skin into big chunks; set aside. Discard skin.
Add shallots and garlic to skillet. Cook over medium heat until softened, stirring occasionally. Remove skillet from heat. Add wine. Return skillet to heat and cook until reduced by half, scraping brown bits from bottom of skillet.
Stir in coconut cream. Add spinach; toss and cook until slightly wilted. Stir in lemon juice, 1 tablespoon dill, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add pasta and salmon; gently toss until combined. If necessary, add enough reserved pasta water to thin sauce. Transfer to a serving bowl. Garnish with additional dill, if desired.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 50mg
- Sodium: 90mg
- Total Carbohydrates: 96g
- Protein: 28g
Hy-Vee Seasons Magazine September 2021