Citrus Salmon Pappardelle
The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
Valentine’s Day is just around the corner, but with most of us still staying close to home, what do we do? We didn’t go out to eat often before 2020, but always made an exception for Valentine’s Day.
This year we’re choosing a table for two at home because we’re simply in love with this Citrus Salmon Pappardelle featuring Heinen’s high quality, thick-cut salmon that’s perfect for two. Since citrus season and Valentine’s Day overlap, I made the best of both worlds and marinated the already flavorful salmon fillets in a special citrus sauce.
Served over roasted tomato and strawberry-tossed pappardelle noodles with a side of Garlic Expressions-infused broccolini, treat yourself to this indulgent seafood feast this Valentine’s Day. You deserve it!
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Citrus Salmon Pappardelle
Servings: 2
Ingredients
For the Roasted Strawberry Tomato Sauce
- 1 onion, chopped
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1 28 oz. can whole peeled tomatoes
- 1 Tbsp. fresh rosemary, chopped
- 2 Tbsp. fresh basil, chopped
- 3 mint leaves, chopped
- 1 tsp. dried thyme
- 1 tsp. red pepper flakes
- 1 tsp. sea salt
- 1 tsp. fresh ground black pepper
- 2 Tbsp. cabernet sauvignon
- 1 1/2 cups roasted strawberries
- 1 cup roasted cherry tomatoes
For the Grilled Garlic Marinated Broccolini
- 2 bundles fresh broccolini, trimmed short, bottom halves discarded
- 1/3 cup Garlic Expressions Dressing
- 1 tsp. salt and fresh ground black pepper
- 2 Tbsp. olive oil
For the Pappardelle
- 1 16 oz. package dried Italian pappardelle noodles
For the Citrus Salmon Marinade
- 1/4 cup cola
- 1/3 cup grapefruit juice
- 1/2 tsp. red pepper flakes
- 2 Tbsp. honey
- 1 tsp. dried thyme
- 1 tsp. fresh ground black pepper
- 1/4 cup cabernet sauvignon (same wine used in the sauce above)
- 1/2 tsp. cayenne pepper
- 1/3 cup brown sugar mixed + 1/2 tsp. cayenne pepper, for sprinkling on top of marinated salmon
- 2 fresh salmon fillets
Instructions
- Set oven to 400°F.
- Spread halved strawberries and whole cherry tomatoes on a foil-lined baking sheet. Drizzle with olive oil and sprinkle with the granulated sugar. Roast for 15 minutes.
- Prepare the salmon and broccolini marinades in two separate gallon-size Ziploc bags. Add the broccolini and respective marinade ingredients (listed above) to the first bag. Add the salmon fillets and respective marinade ingredients (listed above) to the second bag. Press the air out of each bag and seal before mixing the contents. Let sit for about 30 minutes until time to cook. Be sure to place the salmon in the refrigerator so it remains cold.
- Continue to prep the sauce while the strawberries and tomatoes roast. In a saucepan over medium heat, sauté the onions in the butter for about 10 minutes.
- Add all of the chopped and measured seasonings into the saucepan with the onions.
- Remove the roasted strawberries and tomatoes from the oven and set the oven to 450°F.
- Pour the can of peeled whole tomatoes into the saucepan and mix. Let this mixture cook for about 5 minutes, then add the roasted strawberries and tomatoes. Do not discard of the strawberry and tomato juices on the baking tray, they will add extra flavor to salmon fillets as they cook.
- Add the cabernet sauvignon to the red sauce.
- Let this cook for 10 minutes on medium-low, then using an immersion blender, standard blender or food processor, blend the mixture until the sauce is smooth. Give it a taste and turn off the heat.
- Remove the salmon from the marinade and place on the foil-lined baking tray used to roast the tomatoes and strawberries. Sprinkle the mix of brown sugar and cayenne over top. Place in the oven and bake, uncovered, for 20 minutes on the middle rack.
- While the fish is baking, sear the marinated broccolini in a 12-inch cast iron skillet. Turn the broccolini frequently so the stems at the bottom don’t burn. This should take about 10 minutes.
- Bring a pot of salted water to a boil and add the pappardelle noodles. Drain after 10 minutes or when the noodles are al dente. Drizzle a little olive oil on the noodles so they don’t stick to each other.
- Remove the salmon from oven.
- Put the noodles back in the pot where they boiled and slowly pour in the red sauce. Fold with tongs.
- Using tongs, twirl the noodles onto each plate and place a salmon fillet on top.
- Garnish with any remaining sauce and a few sprigs of mint and serve with broccolini.
