About the Recipe
A very delicious creamy and salmon dish that brings out the best in the complex flavour of salmon. Feel free to fusion it up by using spring onions or some soy sauce too if you would like or just staying true to the European roots of the recipe by using onions garlic and cream.
Ingredients
3 coves garlic
2 portions of salmon
1 onion
300ml cream
Pinch of salt
Black pepper
Chilli/chilli flakes (optional)
Preparation
One pot method
Prepare the aromatics (in a pot): fry the onions for around 1 -2 mins on med-high heat before adding the garlic and the chilli.
Fry the fish: push the aromatics to one side, add a touch more oil, place the salmon skin side down and press into the pot. Reduce the heat slightly. When halfway up the flesh of the salmon is cooked, you can flip it. If you want to eat the skin I suggest you remove it now and let it cool. If not remove and get rid of it. (Sometimes it is not practical to try and descale certain cuts of fish).
Shred the salmon, add the cream, add the pasta, season and top with water such that the pasta is submerged but not too much otherwise your dish will be too watery.
Cook the pasta in this way and your dish is done when the pasta is!
More-than-one pot method
Bake the salmon skin side down and with a sprinkling of salt at 180C for 10 minutes.
Whilst baking the salmon, prep the aromatics and boil the pasta.
Once the salmon is cooked remove and place into the same pot as the aromatics, making sure to remove/keep the skin according to preference. Shred the salmon, add the cream and pasta then the dish is complete!