Tortiglioni With Grilled Salmon, Dill and Caramelized Onions

“I found this in an old booklet by Barilla brand pasta. I'd had it forever, when I came across it, and found quite a few gems! This is really great, simple too! This is great when you just want something simple but full of flavor.Tortiglioni is a little larger around than penne and is ribbed so that the salmon and other ingredients will get "collected" in the nooks and crannies!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Sprinkle the salmon steaks generously with salt and pepper.
  3. Sprinkle with 1 tablespoon lemon juice and 1 tablespoon fresh dill.
  4. Broil until salmon is browned, about 8 minutes.
  5. Carefully turn and broil until cooked throughout, about 2 minutes.
  6. Cool slightly. Remove the skin and bone.
  7. Break the salmon into 1-inch chunks.
  8. Meanwhile, cook the onion in the olive oil in a covered, large deep skillet over medium-low heat until golden(caramelized), about 15 minutes.
  9. Cook the pasta according to the package instructions in plenty of boiling, salted water until firm to the bite.
  10. Ladle out 1 cup of the pasta-cooking liquid.
  11. Remove from the heat and add 1 cup of cold water to stop the cooking; drain.
  12. Add pasta to the skillet and mix with the caramelized onion and as much of the pasta-cooking liquid as needed to keep the mixture moist.
  13. Add the salmon and the remaining lemon juice and dill.

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