Salmon Calabria Recipe
Fresh baked North Atlantic Salmon with a Calabrian chili-honey glaze, served over fregola with cauliflower and sundried tomatoes
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Ingredients
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For the Salmon
For the Fregola
Method
Preparing the Salmon
Preheat the Oven
Preheat your oven to 400°F (200°C).
Prepare the Glaze
In a small bowl, mix together the Calabrian chili paste, honey, olive oil, salt, and black pepper until well combined.
Glaze the Salmon
Place the salmon fillets on a baking sheet lined with parchment paper. Brush the chili-honey glaze evenly over each fillet.
Bake the Salmon
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Preparing the Fregola
Cook the Cauliflower
In a large pot, bring vegetable broth to a boil. Add the cauliflower florets and cook for about 4-5 minutes until they are tender but still crisp.
Add Fregola
Add the fregola pasta to the pot and stir. Cook according to package instructions, usually about 10-12 minutes.
Add Sundried Tomatoes and Garlic
In the last 2-3 minutes of cooking, add the chopped sundried tomatoes and minced garlic. Stir well to combine.
Finish with Cheese and Parsley
Once the fregola is cooked, remove from heat and stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
Serving
Plate the Dish
On each plate, serve a generous portion of the fregola mixture, then top with a baked salmon fillet. Drizzle any remaining glaze over the top and garnish with additional parsley if desired.
