Ingredients:
- 4 Portions Fresh Salmon
- Squid ink pasta (available at most Asian supermarkets)
- Soy Sauce
- Honey
- Butter
- Pomegranates
- Radish
- Watercress
Method:
- In a pot, bring some water to the boil, and add some salt and olive oil
- Add the Squid ink pasta (in this case Spagetti – but any type of pasta can be used) into the boiling water and allow this to cook for about 5 – 8 minutes or until “Al Dente” – or is still firm to the tooth
- Once the pasta is cooked, drain it from the water and add it back into the pot
- Add some butter, soy sauce and honey (quantities according to taste) over the pasta, and allow this to reduce into a thick syrup that coats the pasta and allows all the flavours to infuse
- While this is happening, season the Fresh salmon potions with loads of salt and pepper
- Grill the salmon portions in a hot griddle pan with a dash of Olive oil
- Cook the salmon no longer than 3 to 4 minutes on each side so the outside sears while the inside remains rare
- At the last minute, add a splash of soy sauce over the salmon to reduce in the pan
- Serve the salmon on nests of the pasta and garnish with grated radish, pomegranate rubies and watercress. Top with some lemon zest and cracked black pepper