Tortiglioni With Grilled Salmon, Dill and Caramelized Onions

• 2 (8 ounce) salmon steaks, about 1-inch thick
• 14 cup fresh lemon juice
• 14 cup fresh dill (dried will work, but adjust accordingly)
• 4 cups onions, thinly sliced wedges
• 3 tablespoons extra virgin olive oil
• 1 lb tortiglioni
• 1 cup reserved pasta-cooking water

1. Preheat broiler.
2. Sprinkle the salmon steaks generously with salt and pepper.
3. Sprinkle with 1 tablespoon lemon juice and 1 tablespoon fresh dill.
4. Broil until salmon is browned, about 8 minutes.
5. Carefully turn and broil until cooked throughout, about 2 minutes.
6. Cool slightly.
7. Remove the skin and bone.
8. Break the salmon into 1-inch chunks.
9. Meanwhile, cook the onion in the olive oil in a covered, large deep skillet over medium-low heat until golden(caramelized), about 15 minutes.
10. Cook the pasta according to the package instructions in plenty of boiling, salted water until firm to the bite.
11. Ladle out 1 cup of the pasta-cooking liquid.
12. Remove from the heat and add 1 cup of cold water to stop the cooking; drain.
13. Add pasta to the skillet and mix with the caramelized onion and as much of the pasta-cooking liquid as needed to keep the mixture moist.
14. Add the salmon and the remaining lemon juice and dill.

salmon, lemon juice, fresh dill, onions, extra virgin olive oil, tortiglioni, water

Taken from www.food.com/recipe/tortiglioni-with-grilled-salmon-dill-and-caramelized-onions-212254 (may not work)