1/2 cup extra virgin olive oil
8 plum tomatoes — seeded and cut into
— 3/4-inch cubes 1 large clov garlic — minced
1/4 cup chopped mint
2 tablespoons lemon juice
1 1/4 teaspoons grated lemon zest
1 pinch crushed red pepper
Salt — fresh-ground black — pepper 1 1/2 cups coarse fresh whole-wheat bread crumbs
3/4 pound salmon fillet — pin bones removed
1 pound large pasta shells
Combine 5 tablespoons of the olive oil, tomatoes, garlic, mint, lemon juice, lemon zest, red pepper, 1 teaspoon salt and 1/2 teaspoon black pepper in a large pasta bowl. Stir to mix and set aside.
Preheat the grill or broiler. Bring a large pot of water to a boil.
Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the bread crumbs and stir until roasted and crisp, about 5 minutes. Season with salt and pepper and set aside.
Brush the salmon with the remaining 1 tablespoon of oil and season with salt and pepper. Grill or broil the salmon, about 4 minutes. Turn and cook 3 to 5 minutes more, or until cooked through. Remove to a plate and break into chunks.
Cook the pasta shells until al dente and drain. Transfer to the bowl with the tomatoes and add the salmon. Toss to mix and sprinkle with the bread crumbs. Serve immediately.
Converted by MC_Buster.