Crispy Skin Smoked Salmon Recipe
Onda Squid Ink Pasta | Wasabi Beurre Blanc| Granny Smith Apple & Cucumber Relish
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Ingredients
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For the Crispy Skin Smoked Salmon
For the Onda Squid Ink Pasta
For the Wasabi Beurre Blanc
For the Granny Smith Apple & Cucumber Relish
Method
Preparing the Crispy Skin Smoked Salmon
Crisp the Skin
Season the salmon fillets with salt and black pepper. Heat olive oil in a non-stick pan over medium-high heat. Place the salmon skin-side down and cook for about 4-5 minutes, until the skin is crispy. Flip and cook for another 2-3 minutes until the salmon is cooked through.
Cooking the Onda Squid Ink Pasta
Boil the Pasta
In a large pot, bring 4 liters of salted water to a boil. Add the squid ink pasta and cook according to package instructions until al dente. Drain and set aside.
Making the Wasabi Beurre Blanc
Prepare the Sauce
In a saucepan, combine the minced shallot and white wine. Simmer until reduced by half. Whisk in the butter gradually over low heat until melted and emulsified. Stir in the wasabi paste and season with salt to taste.