INGREDIENTS

INSTRUCTIONS

MARINARA SAUCE
SALMON SAUCE
GARNISH
Marinara sauce: heat the oil in a medium saucepan over medium high heat.
Fry the diced vegetables for 15 minutes. Put the tomatoes, skins still on,
into a plastic bag and press down gently until they are somewhat squashed;
do not mash completely. Transfer them to the saucepan and stir in the salt,
pepper and oregano; cover and cook for 15 minutes. Remove from the heat and
strain to yield 2 cups of sauce.
The Salmon Sauce: Heat the oil in a large skillet over medium-high heat and
shallow-fry the shallots until just translucent - about 5 minutes Add the
fish stock, bring to the boil then reduce the heat until just simmering.
Add the salmon, cover and cook for 8 minutes or until the salmon flakes
easily.
Leaving the stock simmering, transfer the salmon to a plate and carefully
remove the skin and bones. Add the skin and bones with the reserved tomato
seeds and pulp to the simmering stock to reinforce its flavour. Break the
salmon meat into bite-size pieces and set aside.
Remove the stock from the heat and strain to yield 1.5 cups. If you don't
have this amount add fish stock, water or wine to come to that level.
Return to the saucepan and add 1 cup of the marinara sauce, the quartered
tomatoes, salt and the arrowroot slurry. Return to the heat and stir until
thickened - about 1 minute. Gently stir in the oregano and salmon meat and
keep warm until ready to serve.
Cook the pasta in a large pot of boiling water until just tender - about 5
minutes, depending on the pasta. Strain in a metal colander, letting the
cooking water pour into a serving bowl. Add the hot, drained pasta,
parmesan cheese, parsley and black pepper, toss well and bring to the table
to serve.
Offer lemon wedges on the side.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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