Unilateral Salmon with Squid Ink Pasta
Quick Recipes Simple Recipes Valentine's Day Pasta Fish and Seafood Meat Dishes
Just mix, cook pasta and fry the salmon. Three steps anyone can do (gentlemen, this year I expect you to make a splash on Valentine's Day 😉 ). The right wine: Pinot Gris.
An interesting part of the recipe is the way the fish is prepared. "A l'unilaterale" is a technique of frying fish on only one side, the skin side. The French claim this is the best method of preparing a fish fillet, because only the skin comes in contact with the oil and becomes super crispy, like pork crackling, while the flesh doesn't touch the oil and retains all its flavor and tenderness. And it's true! The salmon came out perfect. Those who know, know!
Ingredients
150g squid ink pasta (I used spaghetti, but tagliatelle or linguine work too)
2 sprigs of parsley
Unilateral salmon
2 salmon fillets with skin (approximately 150g each)
sea salt, ground black pepper
1 tablespoon flour
Dressing
1/2 tablespoon balsamic vinegar
1/2 tablespoon soy sauce
2-3 tablespoons neutral oil (sunflower for example)
a few drops sesame oil
2 pinches ground ginger
1 tablespoon very finely chopped red onion
1 tablespoon sesame seeds
Servings: 2
How to prepare unilateral salmon with squid ink pasta
- Wash the fillets and pat them very dry with paper towels.
- Toast the sesame seeds in a pan without added fat until lightly golden.
- Mix the soy sauce, vinegar, oils and ginger in a small cup. Add the chopped onion and sesame. Let the dressing sit until needed.
- Cook the pasta in plenty of salted water according to package instructions.
- While the pasta is cooking, prepare the fillets. Add just a little oil to a non-stick pan and heat well.
- Coat the salmon fillets in flour, but only on the skin side. Shake off excess flour. Place the fillets in the pan, skin-side down. Season the top with coarse salt and pepper. Don't crowd the fillets in the pan, place them apart so they don't steam. If your pan is smaller and they don't fit in one batch, fry them in batches (after each batch, wipe the pan with a kitchen towel and add fresh oil). Fry the fillets over higher heat (sizzling more) for 1 minute, then lower to medium-low heat (gentle sizzle) for another 4 minutes. Then cover the pan and leave for 2 more minutes (this way the top will also cook).
- Drain the pasta and toss with half of the dressing. Arrange on two plates. Place a salmon fillet on top of each, skin-side up (firstly so it doesn't get soggy, but also to show off the beautiful "crackling" achieved 😉 ). Pour the remaining dressing over the fillets.
- Sprinkle with chopped parsley, it really brightens up the plate.
The salmon is fried for 5 minutes skin-side down
Put the lid on...
...and fry for another 2 minutes
The salmon is cooked on top as well
The pasta mixed with dressing
