Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

SALMON WITH LINGUINE AND BROCCOLI RABE




Source of Recipe


Rao's Restaurant


List of Ingredients




6 pieces of Salmon cut in planks 1 ¼” wide by 1“ thick
Rao’s Seafood Salad Dressing and Marinade
1 lb. Rao’s Linguine
1 32 oz. jar Rao's Marinara Sauce
2 bunches broccoli rabe
Rao’s Extra Virgin Olive Oil
Freshly grated Peccorino Romano Cheese
3 large lemons. One cut into paper thin rounds. One juiced for the broccoli rabe and 1 zested for garnish.

Recipe



Coat salmon well with Rao’s Seafood Salad Dressing and Marinade. Let marinate at least 15 minutes. Rinse and clean the broccoli rabe. Steam the broccoli rabe and toss in a bowl with Rao’s Extra Virgin Olive Oil, freshly squeezed lemon juice and salt and pepper to taste. Cook the linguine until al dente. In a pan heat Rao’s Marinara Sauce. Preheat a heavy non-reactive pan. Place the salmon in the pan skin side up and sear until a crust appears. Add the remaining marinade from the bowl, turn, lower heat and cook until done. Toss the linguine with the marinara sauce and mound on plates. Add broccoli rabe and a piece of salmon on each plate. Garnish with lemon slices. Garnish the linguine with grated cheese and garnish the broccoli with the lemon zest. Serves 6.