trenne with salmon and orange

trenne al salmone e arancia

TOTAL TIME: 40 minutes

MAKES: 4 to 6

Strips of orange brighten up this salmon pasta.

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Ingredients

Coarse sea salt
1/4 teaspoon cornstarch
2 oranges
1 3/4 cups heavy cream
1 large garlic clove, gently smashed and peeled
2 tablespoons Grand Marnier
1 pound trenne or penne pasta
5 1/2 ounces smoked salmon, roughly chopped
Freshly ground white pepper

Instructions

Bring a large pot of salted water to a boil.

In a small bowl, dissolve cornstarch in 1 teaspoon water.

Using a sharp knife or vegetable peeler, cut zest from 1 1 ⁄ 2 oranges in long strips, avoiding white pith (carefully cut any large pieces of pith from strips, if necessary). Very thinly slice strips lengthwise. Squeeze 1 ⁄ 2 cup juice from oranges.

In a medium heavy saucepan, combine cornstarch mixture, cream, zest, garlic and pinch salt; bring to a gentle simmer and cook for 5 minutes. Remove and discard garlic. Return cream to a simmer, then add orange juice and Grand Marnier. Simmer for 2 minutes more. Remove from heat and cover to keep warm.

Add pasta to boiling water and cook until al dente. Drain, return to pot, add cream mixture and salmon, and toss to combine. Season to taste with salt and pepper. Serve immediately.

January 2010

keywords:

seafood, salmon, orange, citrusq

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Comments [4] | Add your comment

Hi Bob, The recipe is right, though maybe a bit confusing. The "strips" refer to the zest, not the flesh, of the orange. In fact the flesh itself does not get used (except to be squeezed to yield the juice). If the flesh tasted good in the recipe, please let us know!
Posted: November 01, 2010 10:42 by joannesmart
There is an errata in the recipe as published. In the third paragraph, the two oranges are divided into: - the zest - 1/2 orange squeezed for juice - the flesh of 1 1/2 oranges sliced into thin strips The orange juice and the zest are added to the sauce in the fourth paragraph. The strips of orange are not mentioned. One can reasonably infer that the strips of orange should be added at the end, but in all fairness, the recipe should be explicit about this.
Posted: October 30, 2010 11:23 by BobGezelter
I made the above without the cornstarch. I would make this dish again, but I would tweak it a bit, using even less cream that I would simmer for longer than 5 mins but a bit more orange juice. Christopher was right: a sprinkling of fresh herbs would improve the dish visually and in terms of flavor.
Posted: April 04, 2010 22:21 by SWozniak
Excellent - and quick - recipe. Addition of some fresh herb (marjorom? thyme?) at end of preparation will contribute bit of extra sparkle.
Posted: February 20, 2010 13:50 by ChristopherF