Pasta shells with salmon, tomatoes and toasted bread crumbs

 
        Pasta Shells With Salmon, Tomatoes And Toasted Bread Crumbs
 
 Recipe By     : Akron Beacon Journal  September 2, 1998
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           extra virgin olive oil
    8                    plum tomatoes -- seeded and cut into
                         -- 3/4-inch cubes
    1      large   clov  garlic -- minced
      1/4  cup           chopped mint
    2      tablespoons   lemon juice
    1 1/4  teaspoons     grated lemon zest
    1      pinch         crushed red pepper
                         Salt -- fresh-ground black
                         -- pepper
    1 1/2  cups          coarse fresh whole-wheat bread crumbs
      3/4  pound         salmon fillet -- pin bones removed
    1      pound         large pasta shells
 
 Combine 5 tablespoons of the olive oil, tomatoes, garlic, mint, lemon
 juice, lemon zest, red pepper, 1 teaspoon salt and 1/2 teaspoon black
 pepper in a large pasta bowl.  Stir to mix and set aside.
 
 Preheat the grill or broiler.  Bring a large pot of water to a boil.
 
 Heat 2 tablespoons of the olive oil in a medium skillet over medium-high
 heat.  Add the bread crumbs and stir until roasted and crisp, about 5
 minutes.  Season with salt and pepper and set aside.
 
 Brush the salmon with the remaining 1 tablespoon of oil and season with
 salt and pepper.  Grill or broil the salmon, about 4 minutes.  Turn and
 cook 3 to 5 minutes more, or until cooked through.  Remove to a plate and
 break into chunks.
 
 Cook the pasta shells until al dente and drain.  Transfer to the bowl with
 the tomatoes and add the salmon.  Toss to mix and sprinkle with the bread
 crumbs.  Serve immediately.
 
 Converted by MC_Buster.
 
 
 
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