Trofie with salmon, radicchio, and yellow tomatoes is a truly exquisite dish. One of those combinations you don’t expect and that surprises you with its goodness.
Indeed, the sweetness of salmon pairs very well with the more bitter taste of radicchio. I also added yellow cherry tomatoes, both for a touch of color and because I really like them paired with fish.
In short, the result won me over and I recommend trying this recipe. Furthermore, this pasta is light and easy to prepare!
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Trofie with Salmon, Radicchio, and Yellow Tomatoes
- 360 g trofie
- 2 fillets salmon
- 8 leaves radicchio
- 100 g yellow cherry tomatoes
- 1 clove garlic
- 3 tablespoons extra virgin olive oil
- 1 pinch salt
Preparation of Trofie with Salmon, Radicchio, and Yellow Tomatoes
Heat a pan and sear the salmon fillets, browning them on both sides.
Remove from the heat and transfer them to a plate. Then cut them into pieces.
In the same pan where you cooked the salmon, sauté the garlic clove in three tablespoons of extra virgin olive oil.
Add the radicchio leaves, previously cut into strips. Salt and cook over moderate heat for 5 minutes.
Now add the yellow cherry tomatoes, cut into cubes, and a pinch of salt. Mix well and continue cooking for another 5 minutes.
Add the salmon to the radicchio and tomatoes and let it flavor for a few minutes.
In the meantime, you will have boiled plenty of salted water in a large pot.
Then, cook the trofie al dente. Drain them well, reserving a couple of ladles of cooking water.
Pour the trofie into the pan with the sauce and mix gently. Add the cooking water, so that a nice dense sauce forms. Sauté over high heat for a couple of minutes.
Serve the trofie with salmon, radicchio, and yellow cherry tomatoes immediately on individual plates, finishing with a drizzle of raw extra virgin olive oil.
Notes
Notes
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