Gluten-Free Penne with Salmon and Fennel — continued
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chrysolefou.com
Gluten-Free Penne with Salmon and Fennel
INGREDIENTS
• 1 package (500g) gluten-free penne pasta
• 3 liters water
• 2 natural vegetable stock cubes
• 4 salmon fillets, 500g
• 1 small fennel bulb, about 250g
• 4 tablespoons (40ml) olive oil
• 3 cloves garlic, finely chopped
• ¼ cup (65ml) ouzo or dry white wine
• 1 small lemon, juice and zest
• 2 teaspoons (16g) salt
• ½ teaspoon black pepper
• 2 tablespoons (10g) fresh dill, chopped
• 2 cups (200g) grated Parmesan cheese for serving
METHOD
1. In a saucepan, add the water and cover to heat up faster. Once the water is hot, add the stock cubes and one teaspoon of salt. Stir and add the penne. When the water boils again, reduce the heat to medium and cook for 11-13 minutes, as indicated on the package. Drain the pasta, reserving 1-2 cups of the cooking water.
2. Meanwhile, cut the salmon fillets in half and then into cubes. Finely chop the fennel. In a deep frying pan, add the olive oil and sauté the fennel for about 5 minutes. Add the garlic and continue sautéing for a few seconds. Add the salmon and sauté for 3-4 minutes until it changes color; we don't want to overcook it.
3. Stir occasionally. Pour in the ouzo and let the alcohol evaporate. If you like, you can flambé it. Add the lemon zest and juice, the remaining 1 teaspoon of salt, and the pepper. Stir and add the drained pasta. Add 1 cup of the reserved cooking water and the dill, and mix well. Serve while hot and sprinkle generously with Parmesan cheese.
