Wednesday, November 26, 2008
Salmon Spaghetti Aglio Olio
This was one of my first few recipe entries at my original blog. Back then, my Salmon aglio olio pasta was very simple, but abit bland. Later I learnt from Jamie Oliver that the key ingredient in aglio olio was actually something smoky. Which is either bacon, anchovies, or both.
I've also been more adventurous in adding herbs and spices instead of just garlic and chilli padi, and I found that a little parsley and dried chilli flakes makes it even better! I used to add tomatoes and capsicum in it, but one day we just stopped adding and found out that it taste just as good anyway. So this is a bah-getarian dish. :D
You will need:
1 tbsp chopped garlic
3 pcs of chilli padi chopped
1 large onion chopped
2 tsp dried chilli flakes
1 tsp Parsley
4 pcs of bacon chopped
2 Salmon fillets
Canned chicken stock
Boil spaghetti with a pinch of salt
Pre-Heat the oven (200°C Roast option for 10minutes)
Pat the fillet dry with some paper towels and salt the skin of the fillets
Using a non-stick frying pan, without oiling the pan, sear the skin side of the fish for a minute before searing the other side for another minute before popping them into the oven for about 5 mins. (Tip: Line your baking tray with aluminium foil to save on cleaning up!)
While your fish is roasting, fry your chopped bacons till brown and crisp and remove them from the pan.
Fry onions till soft, add chilli padi and garlic.
Add in your pasta and stir fry them in high heat. (Tip: Be generous with the oil or else the pasta would be very dry)
Add in your chilli flakes, parsley and some stock and continue frying. Pour you bacon back in last, so that it remains crispy. Add salt to taste.
Serve the pasta into two plates. Place your salmon fillet on top of your pasta.