Grilled Salmon with Rigatoni and Vodka Marinara Sauce
A delicious and easy to fix dish with seasoned grilled salmon, garlic, olive oil and vodka marinara sauce.
- 3/4 Salmon ~ 3/4 lb
- Rigatoni - Barilla (one box)
- 1/4 Oil ~ 1/4 cup
- to ~ several cloves (or to taste)
- Vodka Marinara Sauce - Bertolli
- Basil - preferably a fresh sprig
- to - sprinkle to taste
- sea salt
- cracked black pepper
- garlic and herb or other favorite grill seasoning
- cayenne pepper
- chicken broth
- diced tomatoes - Hunt's diced Italian with Basil and Garlic
Preparation time 30mins
Cooking time 60mins
Adapted from google.com
Pre-heat grill making sure to coat the grates with a good high temperature cooking spray.
Start the water for the pasta adding a pinch of sea salt
Prepare the salmon by first removing the skin. Lightly brush with olive oil and then add a bit of salt, pepper, grill seasonings and if desired a dusting of cayenne pepper.
Chop garlic cloves and add ~ 1/4 cup olive oil to a sauce pan. Cook with medium heat for a couple of minutes. Add the vodka cream sauce and stir gently. Depending on your tastes, you may thin the sauce a bit using chicken broth or water. Also, for a more tangy twist, add a small can of Hunt's diced tomatoes. Turn down the heat to low and allow the sauce to simmer.
Add pasta to boiling water (for about 12 minutes) and then add the salmon to the grill.
Grill the salmon for about 4 minutes on each side. Don't worry if it is medium rare, you will be breaking up the salmon and adding it to the sauce for the last couple of minutes. Gently add sizable chunks of salmon into the sauce. Also, add the chopped or shredded basil leaves. Swirl the sauce around to mix the ingredients but not break up the salmon.
Drain the pasta when ready and then scoop the freshly prepared salmon and marinara sauce on top. Sprinkle with parmesan cheese, a few chopped basil leaves and you're all set.
Serve with a chilled bottle of Kung Fu Girl Reisling or Muir Wood oaked Chardonnay. :)
Tidbits: This recipe is based on a wonderful dish from New York's Little Italy. Adding the diced tomatoes gives the sauce a wonderfully tangy flavor and also serves to thin the sauce a bit.
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