PASTA AND SALMON

This is going to be something easy for me today. I have another FRIEND SUBMISSION FEATURED RECIPE from one among many "best friends" that I have- Vivian, also a very sexy and a good pastry cum gourmet chef. We have been best friends since our childhood days. We grew up in the same community and we shared a lot of good childhood memories. Every time I wanna go back in time when we did nothing but to laugh and play around I always think about her. Though we may have been far from each other, we never failed to communicate online. We exchange notes about cooking and baking but most of the time we laugh about almost anything and everything. Thanks to technology really!  And today, she shared with me one among her thousands of signature dishes and she called it PASTA and SALMON. Simple as it may seem, but it'll surely rock your world with it's delightful and flavorful pasta and fish recipe.  

My besty!

PASTA AND SALMON

INGREDIENTS:

I pack of spaghetti pasta

2 pcs. Salmon fillet 

1 tbsp. olive oil

1 tbsp. chopped garlic

1 tbsp. finely chopped onions

2 tbsp. tomato puree

1 tsp. grated lemon rind 

Finely chopped chives or scallions 

Parsley 

1 tbsp. butter

Grated parmesan cheese

Salt and pepper to taste

Procedure:

Cook the pasta as per packet instruction. 

Pre-heat oven at 200C (400F) for 15 minutes. Season the salmon fillets liberally with salt and pepper. Spray the frying pan with cooking oil (reg. vegetable oil will do) and put over moderate stove fire. Pan fry the salmon skin down first and turn over until the top flesh is opaque in color and formed the hard crust from the salt and pepper. Transfer the salmon fillets into a baking tray and place in the oven to continue the cooking process for 5 minutes and turned off the heat leaving the salmon inside. The remaining heat of the oven as it cools down is enough to cook the salmon through. Once cooked, take out one piece of the salmon and fillet coarsely using a fork. Set aside in a bowl. 

On a separate pan, heat the olive oil over medium fire and butter and sauté the onions and garlic. Stir in the tomato puree and add the cooked pasta. Do not drain but simply strain the pasta as you transfer them straight to the pan. This would give the dish enough liquid for moisture as it cooks. Toss with the rest of the ingredients in the pan and add the grated lemon rind and chopped chives or scallions (whichever is available). Add in the bowl of coarsely filleted salmon and continue tossing until the pasta is covered evenly. 

Plate the pasta and top with grated parmesan cheese and parsley leaves with the remaining slice of salmon fillet on the side. The additional serving of salmon is optional only if you are a big fan and want to gorge in some more. 

Tip: In cooking the pasta, try seasoning the water with chicken bouillons or French onion soup. This way, your pasta is seasoned and flavored well and not just plain salty. 

Remember: The key to a delicious and yummy dish is "always" fresh ingredients!

"For life is more than food"

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