Marias Sedanini with Salmon, Fennel, and Rosemary

1. 1

   Put the salmon, fennel, lemon juice, salt, and pepper in a bowl and let it sit at room temperature for about 2 hours to marinate.

2. 2

   Heat the olive oil in a large frying pan over medium heat.

3. 3

   Add the garlic and rosemary and saute for a minute or two until you smell the garlic.

4. 4

   Lift the salmon out of the marinade with your hands and place it in the frying pan.

5. 5

   Saute the fish for 1 or 2 minutes, until it is opaque.

6. 6

   (The lemon juice cooked the salmon, so you are just heating it to give it the flavor of the oil and a little color.)

7. 7

   Add salt and pepper to taste.

8. 8

   In the meantime, bring a large saucepan of water to a boil.

9. 9

   Stir in a small fistful of salt and the sedanini.

10. 10

    Cook the pasta, stirring occasionally so it doesnt stick together, until it is tender.

11. 11

    Reserve a cupful of the pasta water.

12. 12

    Drain the pasta quickly through a colander and add it to the frying pan with the salmon.

13. 13

    Add a splash of pasta water and saute the pasta with the salmon condimento for 2 minutes on high heat.

14. 14

    Transfer the pasta to a serving dish, sprinkle with the toasted breadcrumbs, and serve very hot with more breadcrumbs on the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.