Linguine con salmone e pomodorini
knife, frying pan, pot
- 250 g salmon fillets
- 7 cherry tomatoes
Seperate the salmon fillet from the skin and cut it into small cubes. Season with salt and sugar, and put it on the side to rest for 30 minutes. Cut the cherry tomatos in half.
- apple cider vinegar
- 1 lemon
- frying pan
Heat some olive oil in a pan over medium-high heat. You can also add a clove of garlic, that you smashed before, to infuse the oil. When the oil is hot, put the tamatoes on the pan cut side down. Continue frying until the cut side starts to burn. Put them in a container, season with salt, sugar and apple vinegar. Add a handful of basil to the tomatoes. Zest half of the lemon with a grater. Keep tasting the liquid that the tomatoes are loosing. This is how you know, if you added enough seasoning.
- curry powder
In another pan heat the oil(you can already add sesame oil) and add the fish skin (you have to remove all fishscales). Put on top a vessel made out of metall(something that is heatresistant; a milk pot for example). Fry it for ca. 5 minutes and turn it over. fry for another 2 min. When ready, cut it into a crispy topping and season with salt and curry. (No-waste tip - win-win!)
- 200 g linguine
Time for linguine! Just cook as described on the package.
- sesame oil
- soy sauce
Meanwhile heat up the pan, that you have been using for the salmon crisps. Add a bit of sesame oil and fry the salmon. When the pasta is done, add to the pan as well as the tomatoes! Stir and season with a splash of soy sauce.
Serve and add the crispy topping. Enjoy with a glass of white wine!