This simple, yet flavorful salmon and pasta dish is punched up with a tangy, herbaceous, caper topping. For our pasta we chose orecchiette because the shape perfectly cradles the capers and minced shallot, but any small pasta would work well. A mix of herbs will give you a complex array of flavors, but the topping is just as delicious with only one type of herb. When testing this dish we wished we had doubled the topping to slather on toasted bread or fresh tomatoes, so consider making more than you need!
Salmon with Herb Caper Topping
Ingredients
- 4 (5-6 oz) vacuum sealed salmon filets
- ¼ cup mixed fresh herbs such as parsley, basil, tarragon, or chervil
- 1 tbsp capers, rinsed and chopped
- 1 tbsp minced shallot
- 1 tsp sugar
- 2 tbsp lemon juice, divided
- 2 tbsp olive oil, divided
- 8 oz pasta, such as orecchiette, penne, or ziti
Directions
1) Place vacuum sealed salmon in a Suvie pan, cover with water, and insert in the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 130°F for 1 hour
Top Zone: None
2) Place pasta in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Pasta, 1 Cup, 10 minutes
3) Finely chop the herbs. In a small bowl, stir together herbs, capers, shallot, sugar, 1 tbsp lemon juice, and 1 tbsp olive oil. Season to taste with salt and pepper.
4) Remove pans from Suvie. Remove salmon from the pan and pour off the water. Transfer pasta to a large bowl and toss with remaining 1 tbsp lemon juice and 1 tbsp olive oil; season to taste with salt and pepper. Divide pasta between bowls, flake salmon over the pasta, and top with the reserved herb caper mixture.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 490, Total Fat 20g, Total Carbohydrates 42g, Total Sodium 690mg, Total Protein 36g
