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4 6-ounce salmon fillets with skin
6 tablespoons olive oil
1 1/4 pounds onions, thinly sliced
2 cups whipping cream
1 8-ounce bottle clam juice
3 tablespoons prepared white horseradish
1 10- to 12-ounce bunch broccoli rabe (rapini) 
12 ounces orecchiette (little ear-shaped pasta) 
1 cup grated Parmesan cheese (about 3 ounces) 

Heat 2 tbsp oil in large skillet over medium-high heat, add onions and sauté until deep golden brown, set aside. 

Boil cream and clam juice in heavy large saucepan until reduced to 1 cup, remove from heat, whisk in horseradish, season with salt and pepper to taste. 

Cook broccoli rabe in large pot of boiling salted water until al dente, transfer to plate, cut lengthwise in half, then chop crosswise. Return reserved cooking water to a boil, add pasta and cook until al dente, rain, reserving 1 cup liquid. Return pasta to same pot. Add 2 tbsp oil, onions, broccoli, cheese, and 3/4 cup reserved cooking liquid, toss over medium-high heat until heated through (use more reserved liquid if pasta is dry. 

Meanwhile, sprinkle salmon with salt and pepper, heat 2 tbsp oil in a large skillet over high heat, add salmon to skillet, skin side up, and cook until brown on bottom, turn over and cook until skin is golden brown and crisp and salmon is just opaque in center, 5-6 minutes total. 

Bring horseradish sauce to simmer, divide pasta mixture among 4 plates. Top with salmon, skin side down. Spoon sauce over and serve. Makes 4