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Broiled Salmon with Sweet Pea, Sun-Dried Tomato, and Lemon Spaghetti (Emeril Lagasse) Recipe

Broiled Salmon with Sweet Pea, Sun-Dried Tomato, and Lemon Spaghetti (Emeril Lagasse) Recipe

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Broiled Salmon with Sweet Pea, Sun-Dried Tomato, and Lemon Spaghetti (Emeril Lagasse)

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Ingredients:

Serving

1 lb spaghetti
1/2 cup extra-virgin olive oil, plus extra for drizzling
1 cup diced red onion
3 cloves garlic, sliced, plus 1 tbsp minced
2 tsp lemon zest
1/2 tsp crushed red pepper flakes
1 cup tomato sauce
3/4 cup thinly sliced olive oil packed sun-dried tomatoes
1 cup frozen green peas
2 tbsp olive oil
4 (6-oz) salmon fillets
2 tsp essence , recipe follows
2 tsp fresh chopped oregano leaves
2 tbsp fresh squeezed lemon juice
1/2 cup grated parmesan , plus more for garnish
2 tbsp chopped fresh parsley leaves
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Adjust the oven rack to the top rung in the oven and preheat broiler.
Set a 6-quart pot with a pasta cooker insert over high heat, and fill with 1-gallon of water. Bring to a boil and add 2 tablespoons salt to the pot. Add the pasta to the pan and cook until al dente, about 8 to 10 minutes.
Meanwhile, heat a 14-inch skillet over medium-high heat, and add 1/4 cup of the olive oil to the pan. Once the oil is hot, add the onion and garlic to the pan and saute until the onions are translucent, about 3 to 4 minutes. Add the lemon zest, crushed red pepper flakes, tomato sauce and sun-dried tomatoes to the pan. Add about 1/2 cup of the pasta cooking water to the pan as well as the pasta and peas. Season with salt and cook, stirring often, until the pasta is fully cooked, and well dressed with the sauce. Reserve until the fish is cooked.
Line a half-sheet pan with aluminum foil and drizzle with the olive oil. Slice each salmon fillet into several 1/2-inch slices, and season with the Essence. Lay the salmon, shingled, in 4 portions on the sheet pan and sprinkle the oregano and lemon juice on top. Combine the remaining 1/4 cup of extra-virgin olive oil and minced garlic in a small bowl, and pour over the salmon. Set under the broiler and cook until the salmon is slightly caramelized on top, about 2 to 3 minutes. Remove from the oven, divide the pasta among 4 entree plates, sprinkle with the Parmesan and lay a portion of salmon atop each plate of pasta. Garnish with chopped parsley and more Parmesan if desired.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1166.7 Kcal (4885 kJ)
Calories from fat	536.88 Kcal
		% Daily Value*
Total Fat	59.65g	92%
Cholesterol	24.03mg	8%
Sodium	5753.3mg	240%
Potassium	938.2mg	20%
Total Carbs	130.89g	44%
Sugars	22.87g	91%
Dietary Fiber	10.95g	44%
Protein	30.43g	61%
Vitamin C	21.5mg	36%
Vitamin A	0.1mg	4%
Iron	7.8mg	43%
Calcium	264.3mg	26%

Amount Per 100 g
Calories	256.27 Kcal (1073 kJ)
Calories from fat	117.93 Kcal
		% Daily Value*
Total Fat	13.1g	92%
Cholesterol	5.28mg	8%
Sodium	1263.76mg	240%
Potassium	206.08mg	20%
Total Carbs	28.75g	44%
Sugars	5.02g	91%
Dietary Fiber	2.41g	44%
Protein	6.68g	61%
Vitamin C	4.7mg	36%
Iron	1.7mg	43%
Calcium	58.1mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.