My husband and I love to have this meal for a date night-in–something about it just feels so decadent. Of course, any big bowl of pasta makes me happy, but this recipe is a favorite, topped with salmon and full of veggies and…anchovies. Okay, I know some of you may cringe at the thought of popping open a can of anchovies, but I promise they are amazing!!! They melt right into the sauce and add just the right amount of salty, savory flavor–the perfect thing to stand up to sweet fennel and acidic tomatoes. Give it a try, and I know you’ll love it as much as we do!
-1 lb salmon, cut into 4 pieces
-1/4 c. canola oil
-2 Tbsp lemon juice
-1 tsp salt
-2 cloves minced garlic
Add all of the ingredients into a Ziploc bag, toss around a little so the marinade coats all of the salmon, and place in the fridge for as little as 30 minutes or up to 4 hours.
Fennel and Tomato Pasta
-1 package of gluten free pasta
-salt to taste
-1 tin of anchovies
-2 Tbsp olive oil
-3 cloves minced garlic
-1/2 bulb of fennel, fronds included
-1/2 can diced tomatoes
-1/4 tsp crushed red pepper
-1/2 tsp sugar
-1 lemon, juice and zest
-1/2 c. toasted bread crumbs
Prepare your pasta according to the instructions on the box–just make sure the water tastes like the sea–every chef says this, so obviously I want to as well! Basically you just want the water to be very salty. This is the only time the pasta can really get flavored, so don’t skimp! Then set it aside.
For the salmon, heat a pan over medium heat. Remove the salmon from the marinade and put them straight into the pan. The canola oil from the marinade replaces any extra oil you would normally add to the pan. Let the salmon cook for about 6 minutes on both sides, this may vary depending on the thickness of your salmon. Set aside.
Heat a large saute pan over medium heat and add the anchovies and the olive oil. Next add the garlic and saute until fragrant, about a minute. Use your spoon to break up the anchovies as they cook.
Thinly slice the fennel bulb–a mandolin works great here but is not necessary. Chop the fennel fronds and set them aside for garnish. Add the sliced fennel to your pan and let it cook until caramelized, about 10 minutes. Next add a little salt to taste, red pepper flakes, sugar, and tomatoes, juice included. Allow this mixture to reduce slightly, about 5 minutes. Drain your pasta and add it to the pan with the juice of the lemon.
For the breadcrumbs, I like to keep the ends of my gluten free bread in the freezer. Then I just blitz them up and toast them in a pan with a little olive oil. Once they’re nice and toasty, combine them with the zest of the lemon and a little salt and pepper.
To serve, plate the pasta, top it with the breadcrumb mixture, next the salmon, and finally the fennel fronds. Enjoy!