This is such an easy, elegant dinner to put together if you have really good quality, pre-made scampi sauce on hand. My friend Gary, the creator of Pomodori Foods Gourmet Sauces, makes a fantastic one and you can order it by clicking on this link. Otherwise, I included a simple scampi sauce recipe in the post below.
~ serves 4 ~
4 (6 to 8 oz.) pieces wild salmon, grilled just until flaky
4 cups cooked spaghetti or linguini noodles (cooked according to package directions)
2 cups freshly grated Parmigiano Reggiano cheese
4 Tablespoons capers
Pomodori Gourmet Foods Scampi Sauce OR homemade scampi sauce (recipe below)
lots of fresh lemon wedges for squeezing over the top of the fish
fresh basil and lemon thyme sprigs
sea salt and freshly ground pepper, to taste
homemade scampi sauce:
2 Tablespoons unsalted butter
2 Tablespoons olive oil
2 Tablespoons finely chopped green onion
3 teaspoons freshly minced garlic
1/3 cup dry white wine
2 to 3 Tablespoons fresh lemon juice
1 teaspoon lemon zest
2 Tablespoons finely chopped fresh parsley
Heat butter and olive oil in skillet over medium heat. Add onion and garlic. Cook for one minute or just until the onion and garlic is lightly golden and fragrant. Add the white wine and lemon juice. Cook for 1 to 2 minutes or until sauce has slightly thickened. Remove from heat. Stir in lemon zest and parsley.
For each serving: Place 1 cup of noodles in each of 4 serving size pasta bowls. Top with some of the scampi sauce, a generous amount of fresh Parmesan cheese, a piece of grilled salmon, 1 Tablespoon of the capers, fresh basil and thyme sprigs, salt and pepper, and a few lemon wedges for squeezing over the fish.