Pasta With Salmon & Taleggio Recipe

The seafood pastabilities are endless and this recipe proves the point. This recipe from our team uses salmon, a fish that's less common in pasta recipes, and adds a creamy, Taleggio-cheese based sauce. Give it a try and shop the ingredients below: Remove skin from 2 salmon fillets by placing them skin-side down on your work surface; then, run a sharp knife between skin and flesh to remove skin. Dice flesh into 3/4-inch cubes. Season with salt. Trim rind from a wedge of Taleggio; dice cheese into half-inch cubes. Slice a few olives. Smash 1 clove garlic with the back of your knife. Bring a large pot of salted water to a boil and cook a package of pasta, reserving some of the cooking water before draining. Meanwhile, place crushed garlic clove and a splash of olive oil in a large pan and heat over medium. Once hot, remove garlic and place cubed salmon in pan. Cook, undisturbed, for 2 minutes, then toss and cook 1 minute more. Pour in 1/4 c white wine and let reduce. Stir in 1/2 c pasta cooking water and Taleggio cubes, then simmer and continue stirring until an emulsified sauce forms. Toss in olives and cooked pasta, coating all over in sauce. Add more pasta water as needed to create a loose consistency. Season with salt and pepper. Divide between plates and garnish with lime zest and chopped chives or dill.