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How To make Pasta Shells with Salmon, Tomatoes and Toasted Bread Crumbs
1/2 cup extra virgin olive oil
8 plum tomatoes
seeded and cut into
:
3/4-inch cubes 1 large clov garlic minced
1/4 cup chopped mint
2 tablespoons lemon juice
1 1/4 teaspoons grated lemon zest
1 pinch crushed red pepper
Salt :
fresh-ground black -- pepper 1 1/2 cups coarse fresh whole-wheat bread crumbs
3/4 pound salmon fillet -- pin bones removed
1 pound large pasta shells
Combine 5 tablespoons of the olive oil, tomatoes, garlic, mint, lemon juice, lemon zest, red pepper, 1 teaspoon salt and 1/2 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.
Converted by MC_Buster.
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My Favorite Way to Eat Summer Tomatoes
For a limited time new ButcherBox members will get 1 package of uncured bacon in every box for life. Click: to sign up. This tomato tartine recipe might be the most delicious thing you can eat that's THIS simple to make. Fresh pesto and rustic bread compliment height of the season tomatoes
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--RECIPE--
PESTO
▪50g or 2.5c basil (no stems)
▪15g or 4Tbsp parsley (no stems)
▪15g cilantro (stems OK)
▪50g or 1/2c pistachios, salted and roasted (sub pine nuts or almonds)
▪15g or 1/4c red onion, rinsed and minced
▪115g or 1/2c extra virgin olive oil
▪50g or 1/2c aged parmesan, grated
▪Zest of 1 lemon
▪Juice of ½ lemon
▪3g or 3/4tsp kosher salt
Add ingredients to food processor and spin for 20-30 seconds until basil and nuts are just broken down. Texture should be saucy, but still chunky.
--
PUTTING IT TOGETHER
▪Loaf of rustic sourdough - cut into thick pieces and lightly toasted. I toast mine for 60-90 seconds under the broiler. To make your own bread, check out these videos: OR
▪Tomatoes - height of season, medium-sized heirloom preferred, thinly sliced
▪Flaky maldon salt
▪Black pepper
▪Red chile flake
▪Nice extra virgin olive oil
Spread a few spoonfuls of pesto onto the toasted bread then shingle on the thinly sliced tomatoes (3-4 slices). Top with flakey salt, cracked black pepper, chile flakes, and a drizzle of olive oil
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CHAPTERS:
0:00 Intro
0:22 Making the pestos
3:35 Cutting & toasting the bread
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5:54 Putting it all together
8:10 Let’s eat this thing
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