Restaurants›The Original Roy's in Hawaii Kai›Crispy Skin Smoked Salmon Recipe

Crispy Skin Smoked Salmon Recipe

Inspired by The Original Roy's in Hawaii Kai
Time45m
Serves4

Onda Squid Ink Pasta | Wasabi Beurre Blanc | Granny Smith Apple & Cucumber Relish

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Ingredients

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Crispy Skin Smoked Salmon

Onda Squid Ink Pasta

Wasabi Beurre Blanc

Granny Smith Apple & Cucumber Relish

Method

Crispy Skin Smoked Salmon

1

Prepare and Cook Salmon

Preheat the oven to 200°C (400°F). Season the salmon fillets with salt and pepper. Heat olive oil in a pan over medium-high heat, skin-side down. Sear until the skin is crispy, about 5-7 minutes. Transfer to the oven and bake for an additional 5-7 minutes until cooked through.

Onda Squid Ink Pasta

2

Cook Pasta

In a large pot, bring water to a boil and add salt. Add squid ink pasta and cook according to package instructions, usually around 8-10 minutes. Drain and set aside.

Wasabi Beurre Blanc

3

Make the Sauce

In a saucepan, combine white wine and heavy cream over medium heat. Reduce until thickened by half. Slowly whisk in cold butter, one piece at a time, until emulsified. Stir in wasabi paste and salt to taste.

Granny Smith Apple & Cucumber Relish

4

Prepare the Relish

Dice the Granny Smith apples, cucumber, and red onion. In a bowl, combine diced ingredients with lemon juice, fresh dill, and salt to taste. Mix well and set aside to let flavors meld.