This is an excellent recipe for leftover salmon. If you are not using leftovers, the salmon can easily be seared (3 to 4 minutes per side), or poached (in wine and/or water and butter for about 10 minutes until cooked through). The recipe can easily be doubled.
½ box cellantini pasta (or your favorite shape)
1 tablespoon olive oil
1 garlic clove minced
10 cherry tomatoes halved
3 tablespoons crème fraiche, mascarpone, or even goat cheese
½ lb cooked salmon, flaked
A handful of arugula
½ lemon, juiced
Kosher salt and pepper to taste.
Cook pasta according to package directions. Drain, reserving ½ cup of pasta water. Add olive oil to pasta pan, add garlic and cook 1minute. Add tomatoes and cook 1 to 2 minutes. Add salmon, cooked pasta, crème fraiche (or other soft cheese), arugula, and reserved water (1/4 to 1/2 cup to taste). Add lemon juice, salt, and pepper to taste.
Note: Crème fraiche (Italian) can be compared to sour cream, but it has a higher fat content, and a subtler sour flavor. Mascarpone (Italian) is a little sweeter and milder.