Salmon Bucatini
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This dish is somewhat inspired by Aglio e Olio, with a couple of extra ingredients.
I’m always on the hunt for a good bargain, and when I stumbled across half price fresh salmon fillets, which, by the way, I don’t think I have ever seen before, I knew I had to get some! Crack a little salt on the salmon skin and pan fry it. The capers are a must, because they cut through the oiliness perfectly, and the chili adds a little kick. Make sure to give the pasta a really good toss in that fragrant oil. Just like that, dinner is served!
Ingredients
- 1-2 fillets of salmon (preferably with skin on)
- 1 tbsp chili flakes
- 5 cloves of garlic
- 2 tsp capers
- 1/4 cup extra virgin olive oil
- Bucatini pasta
- Reserved pasta water (1/3 - 1/2 cup)
Method
- Cook bucatini pasta in a pot. Ensure to salt the water well and reserve pasta water for later
- Pan fry salmon as desired. Once it is cooked, remove the salmon from the pan but leave the oil in the pan
- Thinly slice the garlic and add it, with extra oil and the chili flakes, to the frying pan
- Roughly chop the capers and add to the frying pan once the garlic starts to become slightly golden
- Add the cooked pasta to the frying pan with the remaining oil and some pasta water. Toss well until the pasta is coated well
- Serve up