Ingredients Jump to Instructions ↓

  1. 1 pound spaghetti

  2. 1/2 cup extra-virgin olive oil, plus extra for drizzling

  3. 1 cup diced red onion

  4. 3 cloves garlic, sliced, plus

  5. 1 tablespoon minced 2 teaspoons lemon zest

  6. 1/2 teaspoon crushed red pepper flakes

  7. 1 cup tomato sauce

  8. 3/4 cup thinly sliced olive oil packed sun-dried tomatoes

  9. 1 cup frozen green peas

  10. 2 tablespoons olive oil

  11. 4 (6-ounce) salmon fillets

  12. 2 teaspoons Essence, recipe follows

  13. 2 teaspoons fresh chopped oregano leaves

  14. 2 tablespoons fresh squeezed lemon juice

  15. 1/2 cup grated Parmesan, plus more for garnish

  16. 2 tablespoons chopped fresh parsley leaves

  17. 2 1/2 tablespoons paprika

  18. 2 tablespoons salt

  19. 2 tablespoons garlic powder

  20. 1 tablespoon black pepper

  21. 1 tablespoon onion powder

  22. 1 tablespoon cayenne pepper

  23. 1 tablespoon dried oregano

  24. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Adjust the oven rack to the top rung in the oven and preheat broiler. Set a 6-quart pot with a pasta cooker insert over high heat, and fill with 1-gallon of water. Bring to a boil and add 2 tablespoons salt to the pot. Add the pasta to the pan and cook until al dente , about 8 to 10 minutes. Meanwhile, heat a 14-inch skillet over medium-high heat, and add 1/4 cup of the olive oil to the pan. Once the oil is hot, add the onion and garlic to the pan and saute until the onions are translucent, about 3 to 4 minutes. Add the lemon zest, crushed red pepper flakes, tomato sauce and sun-dried tomatoes to the pan. Add about 1/2 cup of the pasta cooking water to the pan as well as the pasta and peas. Season with salt and cook, stirring often, until the pasta is fully cooked, and well dressed with the sauce. Reserve until the fish is cooked. Line a half-sheet pan with aluminum foil and drizzle with the olive oil. Slice each salmon fillet into several 1/2-inch slices, and season with the Essence. Lay the salmon, shingled, in 4 portions on the sheet pan and sprinkle the oregano and lemon juice on top. Combine the remaining 1/4 cup of extra-virgin olive oil and minced garlic in a small bowl, and pour over the salmon . Set under the broiler and cook until the salmon is slightly caramelized on top, about 2 to 3 minutes. Remove from the oven, divide the pasta among 4 entree plates, sprinkle with the Parmesan and lay a portion of salmon atop each plate of pasta. Garnish with chopped parsley and more Parmesan if desired. Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.


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