On Air 11:30 - Design Twins
Next 12:00 - Island of Bryan

Crispy Skin Salmon with Black Tie Pasta

Ingredients

  • Crispy Skin Salmon
    • Recipe courtesy of Claire Robinson, 2011
    • 2 (6-oz) pieces center-cut salmon fillet, about1-inch thick with skin
    • kosher salt and freshly cracked black pepper
    • 3 tablespoons unsalted butter, softened and divided
    • 1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
    • 1 teaspoon dijion mustard
    • 1 tablespoon whole tarragon leaves
  • Black Tie Pasta
    • 1 tablespoon basil infused olive oil
    • 1 small jar artichokes hearts in marinade, drained, coarsely chopped and reserving marinade liquid
    • 1/4 pound pancetta slice, cut into 1/3-inch dice
    • 2 garlic cloves, minced
    • kosher salt and freshly cracked black pepper
    • ½ pound black fettuccine pasta 

Method

  1. Crispy Skin Salmon
    1. Season salmon with salt and pepper.  Place skin side up and rub 1 1/2 tablespoons of softend butter all over the skin of the salmon. Transfer salmon buttered side up to sheet pan.  Chill in fridge to firm the butter, about 20 minutes.
    2. Preheat broiler to high.
    3. Place salmon about 5 inches from the heat source and cook until skin is crispy and fish is cooked through, about 7 to 8 minutes.
    4. In a small saucepan over moderate heat whisk together remaining butter, lemon zest, lemon juice, mustard and tarragon leaves.  Pour sauce on plate, place salmon on top of sauce.
  2. For the Black Tie Pasta
    1. Pour oil in a medium skillet over moderate heat until hot but not smoking. Add pancetta and cook until crispy, about 3 to 4 minutes.  Using a slotted spoon removed pancetta and set aside.  Add garlic to pan and cook until fragrant, about 30 seconds. Add artichokes and sauté, stirring about 3 minutes.
    2. Bring a large pot of salted water to boil over moderately high heat.  Add pasta and cook until al dente, following the package directions.  Drain, reserving 1/2 cup of cooking liquid.
    3. Add the pasta, 2 tablespoons of artichoke marinade and half of the pancetta to the pan.  (if the pasta seems dry add a little bit of the cooking liquid) Season with salt and pepper and toss until combined and heated through. Transfer to bowl, garnish with remaining pancetta and a drizzle of olive oil. 

**What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it’s the best part