The salmon here is roasted with a thin coat of honey and a sprinkling of pepper and then tossed with the pasta and a subtle mustard cream sauce. For a more intense mustard flavor, add an additional teaspoon to the sauce.
Plus: More Pasta Recipes and Tips
1 pound salmon fillet
1 tablespoon honey
1/2 teaspoon fresh-ground black pepper
1 tablespoon cooking oil
1 onion, chopped
1/3 cup dry white wine
1 teaspoon grainy or Dijon mustard
3/4 cup heavy cream
1 1/4 teaspoons salt
2 tablespoons chopped fresh parsley
3/4 pound ziti
How to Make It
Heat the oven to 400°. Lightly oil a small roasting pan. Put the salmon in the pan, skin side down. Spread the honey over the salmon and then sprinkle with 1/4 teaspoon of the pepper. Roast the salmon until just barely done, about 12 minutes, depending upon the thickness of the fillet. Remove from the oven.
In a medium saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine and simmer until about 1 tablespoon remains, about 2 minutes. Whisk in the mustard, cream, salt, and the remaining 1/4 teaspoon pepper. Turn off the heat. Flake the salmon and stir it and the parsley into the sauce.
In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Drain the pasta and toss with the sauce.
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