[squid ink pasta]
2 c. flour
Two eggs
1 t. olive oil
pinch salt
1 T. squid ink
[blackened seasoning]
1 T. paprika
1 T. cayenne
One sprig fresh thyme,
chopped
1 t. oregano
1/4 t. salt
[blackened salmon with squid ink pasta]
four 6 oz. salmon filets
4 T. blackening seasoning
four 6 oz. portions of squid ink pasta
2 oz. + 2 oz. oil
4 oz. bacon (sliced)
4 oz. shallots
6 oz. blue cheese
2 oz. basil + four basil leaves for garnish
Salt and pepper
>> Mix flour and salt in a mixing bowl on low with dough hook. Slowly add eggs. Add olive oil and squid ink. Let rest for 20 minutes. Season and boil water. Roll out with pasta maker. Cut into ribbons. Drop in boiling water and cook three to four minutes. With a spider, scoop out of boiling liquid and place in ice-water bath. Once cool, drain and coat with oil. Portion.
>> Mix seasoning ingredients.
>> Coat salmon evenly in blackening seasoning. In large skillet over medium heat, add 2 oz. oil. Add salmon to skillet, cooking for four minutes on the first side, turning and cooking for additional two minutes on the second. Set aside.
>> In large skillet with 2 oz. oil, heat bacon until cooked halfway. Add shallots and cook until translucent. Add cream and reduce by half. Add partially cooked pasta. Bring up to a boil, remove from heat and toss in basil and cheese until ingredients are even throughout. Season to taste.
>> Divide pasta between four bowls. Place salmon on top. Garnish with basil leaf.
Serves four
Photo by Bill Barrett