Radiatori Pasta with Tequila Glazed Salmon
flambé, pasta, salmon
Radiatori pasta, coated in a simple but elegant extra virgin olive oil-based sauce, is tossed together with flakes of succulent tequila glazed salmon.
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in 3-4 pieces from the belly area, skin on, pin bones removed
fresh radiatori pasta
or 200 g
dried radiatori pasta
extra virgin olive oil
finely chopped parsley
Combine the honey, tequila, and salt in a bowl.
Place a stainless steel pan over a medium heat.
Add the oil and butter. When the butter smelled and the mixture is starting to bubble, add the 2 diced anchovies. Allow to simmer for a minute.
Add the salmon pieces, skin side down.
Cook 3 to 4 minutes until you can see the salmon becoming pink about a third of the way up.
Turn the salmon fillets over and sear for another couple of minutes.
Turn the salmon back to skin side down and pour the honey tequila mix over the fillets.
Use a blow torch or long match to light the tequila.
Once the flames have burnt out, remove the salmon from the pan and allow to cool a little.
Once cool enough to touch, remove the skins. Either retain the skins and dice into 10x10mm pieces, or discard.
Flake the salmon fillets. This should happen very easily if the fillets were from the belly area due to the seams of fat.
Spoon 2 Tbsp of juices from the pan over the flaked fillets and toss to coat.
Cook the pasta as per instructions for dried pasta, or about 5 minutes for fresh pasta.
Toss the pasta together with the extra virgin olive oil, Dijon mustard, diced anchovy fillets, and diced parsley.
Carefully toss the flaked salmon and the pasta together and serve. If it is not still warm, give it 30s in the microwave.
Top with a drizzle of fresh lemon juice.
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