CRISPY SALMON with CURRY DIJON PASTA

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CRISPY SALMON with CURRY DIJON PASTA

INGREDIENTS
1 SALMON FILLET
1 CUP UNCOOKED CORKSCREW (OR OTHER) PASTA
2 TBSP EXTRA VIRGIN OLIVE OIL
SALT & PEPPER, TO TASTE
10 CHERRY TOMATOES, SLICED IN HALF
HANDFUL OF FRESH SPINACH
1 1/2 TBSP CURRY DIJON (OR DESIRED DIJON). I USED KOZLIK’S CURRY DIJON, AVAILABLE HERE.

DIRECTIONS

1. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. WHEN PASTA IS COOKED, PUT SPINACH LEAVES INTO A COLLANDER/STRAINER AND STRAIN PASTA INTO IT, ALLOWING SPINACH LEAVE TO WILT. SET ASIDE.
2. SCORE SALMON SKIN (CUT INTO SKIN ABOUT HALFWAY DEEP, HALF A CM APART) AND RUN SALT & PEPPER INTO THE RIDGES.
3. MEANWHILE, HEAT OLIVE OIL IN PAN ON MEDIUM HEAT UNTIL SMOKING. ADD SALMON TO THE PAN, SKIN SIDE DOWN AND COOK UNTIL YOU CAN SEE FROM THE SIDES OF THE FILLET THAT IS HAS CHANGED COLOR ABOUT 3/4 UP. PRESS DOWN ON THE FILLET FOR A FEW SECONDS WHEN FIRST PLACING IN IN THE PAN TO FLATTEN IT. AND DO NOT TOUCH IT WHILE IT IS COOKING (ABOUT 4 MINUTES). THE SKIN WILL CRISPEN AND EASILY COME OFF THE PAN WHEN IT’S TIME TO FLIP. ADD SALT TO FLESH SIDE OF THE FILLET WHEN YOU ADD THE FILLER TO THE PAN AND RUB IT IN.
4. WHEN SALMON IS COOKED 3/4 WAY, TURN OFF HEAT, FLIP SALMON AND COOK IT FLESH SIDE DOWN IN THE OIL FOR ABOUT 1 MINUTE. FLIP FILLET SKIN SIDE DOWN AND REMOVE PAN FROM HEAT, ALLOW FILLET TO SIT IN THE OIL.
5. ADD A SPLASH OF OILVE OIL TO COOKED PASTA AND SPINACH AND TOSS. ADD CHERRY TOMATOES AND TOSS AGAIN. ADD DIJON AND MIX UNTIL PASTA IS COATED.
6. PLATE PASTA AND ADD SALMON ON TOP. EAT!