Chinook Salmon Primavera

Salmon Primavera with Fettuccine Cacio e Pepe

TIME: 20 minutes

SERVING SUGGESTION: 5 oz. salmon per person

IN THE BOX
• Salmon Fillet
• Fettuccine
• Cherry Tomatoes
• Shallot
• Snow Peas
• Roasted Radishes
• Parmesan Cheese
• Cotija Cheese
• Cacio e Pepe
• Mint-Basil Gremolata

FROM YOUR PANTRY
• 2-4 tbsp oil for cooking
• Salt + pepper for seasoning

1. Before you begin, remove the Cacio e Pepe from the refrigerator and allow it to soften at room temperature. Prepare the cherry tomatoes by cutting them in half.

2. Season the salmon on both sides generously with salt and fresh cracked pepper.

3. Cook the salmon: you can grill or pan-sear. At the restaurant, we grill it.

• To Grill: Drizzle the salmon with a little olive oil on both sides. Add to the grill, making sure to place portions at a 45-degree angle to the grill slats so you get nice marking (you want to see a diamond crosshatch pattern on the fish when you’re done). Cook for 2 minutes, then rotate each piece 90 degrees and cook another 1-2 minutes. Flip and repeat for the other side. At the restaurant, we serve salmon medium-rare. To cook medium-rare, pull from the grill when the internal temperature is 120 degrees F. Top with butter and let rest while you prepare the rest of the dish.

• To Pan-Sear: Heat a large frying pan over medium-high heat with 2 tbsp olive oil. You may need more oil if your pan is not seasoned fully or if you are not using a nonstick pan. When the oil is shimmering but not smoking, add the salmon portions, being careful to avoid sticking to the pan. Shake the pan gently as you add each portion to make sure it has enough oil between it and the pan – this will ensure a proper sear without sticking. Cook for 2-3 minutes, then flip, gently shaking the pan again as you place the raw side down into the oil. You can add a splash more oil at this point if the pan needs it. If your fish is not browning after 2 minutes, turn your pan heat up a little – color is flavor! At the restaurant, we serve salmon medium-rare. To cook medium-rare, pull from the pan when the internal temperature is 120 degrees F. Top with butter and let rest while you prepare the rest of the dish.

4. While the fish is resting, cook the pasta:

- Heat a large sauté pan with 2 tbsp olive oil over medium-high heat. Add shallots to the pan and sauté for 1 minute.

- Add the roasted radishes, halved cherry tomatoes, and snow peas, and toss. Cook for another 2-3 minutes, until the shallots are just starting to brown.

- Mix in the mint-basil gremolata and fettuccine. Cook for another minute or two.
Deglaze with the vegetable stock and boil until the liquid reduces by one third, stirring occasionally.

- Add the Cacio de Pepe and mix until it completely melts.

- Add the cotija cheese, turn off the heat, and gently mix to incorporate.

5. To plate: Divide the noodles and veggies equally among dinner plates or large pasta bowls. Top with cooked salmon. Pour remaining sauce over the fish and top with parmesan. Enjoy!