Salmon Oreganata Over Capallini with an Oreganata Sauce

A beautiful and simple meal, the meal is complete the way we show it here, but feel free to serve the salmon separate from the pasta with vegetables or a nice potato au gratin or even mashed potatoes.  The pasta dish is a great on it's own as well as a side or mix in some pancetta for a simple meal.  In our recipe we use capallini pasta (angle hair) but feel free to use your favorite pasta.  If serving pasta alone, I prefer fettuchini or rigatoni for the pasta as they give more body for that situation.

Salmon Oreganata Over Capallini with an Oreganata Sauce

For the salmon:

4 salmon fillets, skinless boneless, 1/3 lb each

1/4 cup panko crumbs

4 Tbsp dried oregano, divided

4 tsp finely grated parmesan chees (or more to taste), divided

4 garlic cloves, divided and minced

2 lemons

olive oil

salt and pepper 

Preheat broiler.

Line a baking sheet with nonstick foil.  Place salmon fillets on the foil.  Brush the tops of the salmon with olive oil then sprinkle with one minced clove of garlic, 1/4 of the panko, 1 tsp parmesan, 1 Tbsp oregano.  Squeeze 1/2 lemon over one fillet and drizzle with olive oil.  Repeat this layering process with each additional fillet.

Place fillets in oven and broil 3-5 minutes until top is slightly browned.  Turn heat on oven down to 325 degrees and cook another 10 minutes (approximately depending on thickness of fish).  Serve immediately.

For the pasta and sauce:

1 package dried pasta (a thin spaghetti, capalini, etc. works well with the salmon)

1 small onion, diced

4 garlic cloves, minced

4 Tbsp dried oregano (or 2 Tbsp finely minced fresh oregano)

3 Tbsp fresh basil, chopped into fine strips (chiffonade)

1 (14.5 oz) can diced tomato (finely diced is best)

1 (8oz) can tomato sauce

2 Tbsp tomato paste

1 cup chicken broth

1/2-1 cup heavy cream

salt and pepper

1/2 cup reserved pasta cooking water (optional)

1/2 cup Parmesan cheese (optional)*

Cook pasta per directions on package.  It is best to make the sauce first so it is ready when the pasta is finished cooking as the pasta cooks faster than the sauce.  Be sure to reserve about 1 cup of the cooking water prior to draining.

In a large pan, saute the onions 3-5 minutes until soft and just starting to caramelize.  Add in garlic and cook approximately 30 seconds until the strong garlic smell dissapates.  Add in the diced tomato, tomato sauce, and tomato paste and cook about 5 minutes until reduced.  Add in the chicken broth and again reduce 5-10 minutes until almost completely reduced.  Stir in oregano and basil as well as heavy cream.  Adjust seasonings and add salt and pepper.  Add more cream if desired.

When pasta has cooked, drain.  Add 1/2 cup reserved cooking water to the sauce and then add the pasta, stirring to fully coat.  It is best to cook the pasta initially to al dente as when you add it to the sauce and are tossing it, keep the sauce at a simmer and the pasta will finish cooking.  Serve immediately.

*If serving as a side dish without the salmon, you can sprinkle with some Parmesan, or mix the Parmesan into the pasta even.  You can also add sauteed pancetta or grilled vegetables for a nice change, but if topping with the Salmon Oreganata I would just use the simple sauce above.