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Castellane Pasta Salad with Salmon and Fennel Recipe

Castellane Pasta Salad with Salmon and Fennel Recipe

Castellane Pasta Salad with Salmon and Fennel Recipe

(insalata di castellane con salmone e finocchio)

Preparation time : 25 minutes + 10 minutes cooking time

Ingredients for 4 servings

  • castellane pasta 12 oz (350 g)
  • salmon fillet 101/2 oz (300 g)
  • fennel bulb 81/2 oz (240 g) about 1 medium
  • lemons 2
  • extra-virgin olive oil 1/3 cup (80 ml)
  • chives, minced 1 tbsp (0.1 g)
  • salt and black pepper to taste

Method :

  1. Boil the pasta in salted water. When it’s al dente, strain it and quickly run cold water over it to cool it off. Strain it again, very thoroughly. Transfer it to a large bowl and mix in a bit of olive oil so it doesn’t stick together.
  2. Zest the lemon, being careful not to include the white part. Slice the lemons in half and juice them. Slice the fennel very thinly and season it with a pinch of salt, ground pepper, and half the lemon juice. Remove the skin and any bones from the salmon fillet, then cut it into 3/4 inch (2 cm) cubes. Cook the fish over high heat on a flat griddle or nonstick pan with a bit of oil. Season it with salt and pepper and set it aside.
  3. Mix the remaining lemon juice with the oil and a pinch of salt and pepper. Add the lemon zest and the minced chives. Combine all the ingredients with the pasta, mix well, and top it with the herbed lemon oil.