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1. Line a large baking sheet with foil. Rinse salmon and pat dry; place, skin side down, on baking sheet. Combine half of lemon zest, the coriander and 1 2 teaspoon kosher salt in a small bowl. Brush top of salmon with 2 teaspoons oil and rub with zest mixture. Let stand at room temperature 10 minutes.
2. Meanwhile, bring a large pot of water to a boil; add table salt. Add pasta and cook until al dente, about 7 minutes; drain.
3. Preheat broiler and arrange rack 4 inches from heat. Broil salmon 8 to 10 minutes for medium-well. Transfer on baking sheet to rack and let cool slightly.
4. Peel skin off salmon (discard skin) and flake into a large serving bowl. Add tomatoes, shallot, cheese, arugula, pasta, remaining lemon zest, 1 teaspoon kosher salt and 3 tablespoons oil to bowl; toss gently to combine. Garnish with cheese and season with pepper, if desired. Serve immediately.