Discovering new recipes that just happen to be mouth-watering is one of the goals of almost every cook. Nothing is more satisfying than trying a recipe that is tastes as good as it looks.
Recently, I featured some fish recipes from Spice Islands on the Herald food page (www.grandforksherald.com/event/tag/group/Life/tag/food/). Two of the recipes were illustrated. Both were beautiful-looking dishes.
However, a photo for the third, Angel Hair with Smoked Salmon in Tomato-Herb Sauce, also looked quite tantalizing. It look so appealing that I had to try making it. And the result more than met my expectations, so I’ve decided to share it here.
Angel Hair with Smoked Salmon in Tomato-Herb Sauce
6 ounces smoked salmon, thinly sliced
8 ounces angel hair (capellini) pasta
3 tablespoons olive oil
2¼ scups seeded and chopped tomatoes, divided
½ cup white wine
3 tablespoons capers, drained
1½ teaspoons Spice Islands Basil, Sweet
½ teaspoon Spice Islands Italian Herb Seasoning
¼ teaspoon Spice Islands Garlic Powder
½ cup freshly grated Parmesan cheese
Cut smoked salmon, with the grain, into ½-inch wide strips; reserve. Cook pasta as package directs; drain.
Meanwhile, heat oil in a large skillet over medium-high heat. Add 2 cups tomatoes, wine, capers, basil, Italian herbs and garlic powder. Cook until mixture is hot, about 5 minutes.
Toss cooked pasta and tomato mixture. Add smoked salmon and cheese; toss gently. Garnish with remaining tomatoes and parsley, if desired.
Yield: Serves 4.