Mark Bittman’s

Orecchiette with Salmon

and Leeks

One-Pot Pasta dinner. Note that there is a pound of leeks and only 12 ounces of salmon
to serve 4. Also the skin is crisped like bacon, chopped, and used for finishing so it’s an
example of using every bit of the animal to best effect.
Makes: 4 servings Time: 30 minutes

Ingredients
2 tsp. olive oil
2 skin-on salmon fillets (about 12 oz. total),
2 Transfer the fish to a plate. Carefully peel off
the skin and return it to the pot. Cook, turning
occasionally, until browned and crisp, 3 to 5 minutes.
preferably wild (uber-preferably sockeye
or king) Transfer to the plate with the filets and sprinkle
with salt.
Salt and pepper

3
1 lb. leeks, trimmed, sliced crosswise and
well rinsed
1/2 cup dry white wine
1 lb. orecchiette or other small-cut pasta
2 tbsp. chopped fresh chives, for garnish
Instructions
Add the leeks to the pot, sprinkle with salt and
pepper, and cook, stirring occasionally, until soft,
3 to 5 minutes. Add the wine, pasta, and 1 cup water.
Bring to a boil and scrape up any browned bits on the
bottom of the pan. Reduce the heat so the mixture
bubbles enthusiastically and cook, stirring frequently
and adding more water ¼ cup at time to keep the
mixture saucy, until the pasta just begins to get tender,

1 Put the oil in a large pot over medium-high
heat. When it’s hot, add the salmon skin
side down, and sprinkle with salt and pepper.
Cook until the skin is crisp and releases easily,
3 to 5 minutes; turn the fish and lower the heat
to medium. Continue cooking until the salmon is
not quite opaque all the way through, just another
minute or 2.
no more than 10 minutes.
4 Chop the salmon skin. Use a fork to flake the
salmon into large pieces. Add it to the pasta
and cook until the salmon is heated through and the
pasta is tender but still has some bite, another 2 to 3
minutes. Taste, adjust the seasoning, garnish with the
chives and salmon skin, and serve.

From Dinner for Everyone by Mark Bittman.