Farfalle with Salmon, Artichokes, and Fried Capers

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Step 1

In a small sauté pan over high heat, warm the canola oil.

Step 2

When the oil is hot, add the capers and fry for 2 to 3 min-utes. Scoop them out onto a paper towel to drain. Sprinkle with a pinch or two of salt and set aside.

Step 3

In a large skillet over medium heat, warm the olive oil. Add the green onion and sauté for a minute, stirring to avoid burning, then add the artichokes and sauté for 2 minutes more. Add the salmon and cook, flipping occasionally, for a couple more minutes. Season with salt and pepper to taste.

Step 4

Meanwhile, in a large pot of boiling salted water, cook the farfalle until al dente, drain, and transfer to the skil-let. Combine the pasta with the salmon and artichokes, increase the heat to medium-high, and sauté for a minute, adding pasta water as necessary to bind the ingredients.

Step 5

Plate in four bowls. Finish with the capers, a drizzle of olive oil, and some white pepper.