Bellata Gold Hot Chilli Linguine with Salt-Crusted
Atlantic Salmon & Sand Crab
INGREDIENTS
- 160g Atlantic Salmon fillet, skin on, pin boned
- Dry chilli flakes
- Rice flour
- Sea Salt
- 40g Sandcrab meat, no shells
- 10g sliced oyster mushrooms
- 2 each baby Roma truss tomatoes halved
- 5g English spinach
- 100g Bellata Gold Hot Chilli Linguine
- 15ml lemon infused extra virgin olive oil
- 10g Kim Chee (from Asian grocery store)
- 5g sliced red onion
- 5g puree roast garlic
- chopped coriander and lemon juice
METHOD
- Pat salmon dry with kitchen towel
- Press chilli mix flesh side of salmon 5 minutes before cooking
- Cook Bellata Gold Hot Chilli pasta in boiling (salted optional) water as per instructions on packet
- Drain and toss in a little olive oil, cover with plastic wrap in stainless bowl & keep warm
- In fry pan sate onion, garlic in a little olive oil, until translucent, add Roma tomatoes toss twice and add oyster mushrooms
- Pan sear salmon fillet, chilli side down in a warm cast iron pan for 10 seconds, transfer to tray skin side down on parchment paper
- Roast in hot oven 210C for 2 minutes. Rest for 2 minutes.
- Add sandcrab meat to pasta pan & toss pasta, lemon oil & spinach through
- Season with sea salt & black pepper from mill to taste
- Serve Bellata Gold Hot Chilli pasta with salmon on top chilli side down
- Place kim chee on top
- Drizzle lemon extra virgin olive oil & sprinkle with sliced coriander
Thank you to Nigel Coulson - Chef at Hedges on Mermaid (Mermaid Beach Surf Club QLD)