MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon With Garlic Butter & Tomato Pasta
 Categories: Seafood, Vegetables, Pasta, Herbs
      Yield: 4 servings
 
      4    Skin-on salmon fillets
           - (5 oz ea); patted dry
      1 pt Cherry or other small
           - tomatoes
  1 1/2 tb Extra-virgin olive oil
           Salt & black pepper
      3 tb Unsalted butter
      5 cl Garlic; fine chopped or
           - grated
      3    Basil sprigs; +1/2 c torn
           - leaves
      8 oz Angel hair pasta
 
  Place a rack in the upper third of the oven and heat the broiler to
  high. On a foil-lined sheet pan, coat the salmon and tomatoes with
  the olive oil and season with salt and pepper. Arrange the salmon
  skin side up. Broil until the tomatoes are blistered and the
  salmon's skin is crisp and flesh flakes easily with a fork, 6 to 10
  minutes. Halfway through broiling, check on the sheet pan: If the
  tomatoes are burning, give them a stir. If the salmon skin is
  burning - congrats, you have a powerful broiler! - move the rack to
  the center of the oven and keep cooking.
  
  Meanwhile, in a large skillet, melt 2 tb butter over medium-high.
  Add the garlic and stir until fragrant, 1 to 2 minutes. Add 3 cups
  water, 1-1/2 ts salt, the basil sprigs and a generous sprinkling of
  black pepper. Bring to a boil. Add the pasta, breaking the noodles
  in half if they don't fit in the skillet. Cook over medium-high,
  tossing often with tongs or a fork, until the pasta is al dente, 5
  to 8 minutes. It's OK if the water isn't completely absorbed, but
  if the skillet looks dry, without any liquid on the bottom of the
  skillet, add a few tb of water. If the pasta is done before the
  salmon, remove from heat and cover to keep warm.
  
  When the salmon and tomatoes are out of the oven, transfer the
  salmon to plates, skin side up, to rest. Remove the basil sprigs
  from the pasta, then add the remaining tb of butter to the pasta
  and toss until melted and glossing the noodles. Add the tomatoes,
  any juices from the sheet pan and the basil leaves to the pasta and
  stir just once to combine. Season to taste with salt and pepper.
  Serve the salmon alongside the noodles.
  
  Recipe by Ali Slagle
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM