Sunday, 25 June 2017

One Pot Pasta with White Clams, Baked Salmon Belly, Tobiko & Lumpfish Caviar

My husband wanted me to cook the salmon belly that he bought some time back. I didn't want to do it the normal air frying method. I thought it would be different to pair it with white clams in a one pot pasta. My decision turned out to be uniquely interesting. In this One Pot Pasta with White Clams, Baked Salmon Belly, Tobiko & Lumpfish Caviar, the flavours of all the ingredients seemed to come together cohesively, giving us a harmonious yet tasty one pot meal. My husband's a happy man as he kept raving how much he'd enjoyed his salmon belly in this dish. And I'm happy to see them happy.... 

Seasonings for Oven Baked Salmon Belly :
  • 1 tsp hoisin sauce
  • 1 tsp honey

Ingredients (enough for 4 pax) :
  • 300 to 350 gm spaghetti 
  • 400 gm white clams (degritted, scrubbed and cleaned)
  • 300 gm salmon belly
  • 1 cup of shredded vegetables (i used ice-berg cabbage)
  • 1 tomato (cut to wedges)
  • 1 tsp tobiko
  • 1 tsp lumpfish caviar
  • 4 cloves garlic (peeled and thinly sliced)
  • 2 mid sized onions (peeled and julienned)
  • 60 ml cooking cream
  • 2 cups water
  • 1 pc ikan bills stock cube
  • 1/2 tsp sugar
  • a pinch of salt
  • 1 tbsp chili flakes
  • a dash of grounded black pepper
  • a dash of paprika
  • 1/2 tsp dried parsley (for garnishing) 

(tsp = teaspoon; tbsp = tablespoon) 

Method :
  1. Pre-heat oven at 200C, grill mode.
  2. Combine honey and hoisin sauce to make a seasoning mixture for salmon belly.
  3. Coat salmon belly with seasoning mixture and send to bake at 200C for 10 minutes in a lined tray.
  4. Remove salmon belly from oven and set aside. 
  5. Boil a pot of water, add a little cooking oil, salt and cook the pasta till al dente.
  6. Rinse cooked pasta through running tap water and leave to drain aside.  
  7. Heat cooking oil at medium heat and stir fry aromatics (onions & garlic) till fragrant.
  8. Add a cup of water and fold in white clams.
  9. Add another cup of water, ikan bills stock cube, sugar and a pinch of salt. 
  10. Allow to simmer for 2 to 3 minutes.
  11. Fold in cooked pasta, cooking cream, baked salmon belly, tomatoes, vegetables and chili flakes.
  12. Turn to very low heat and stir till ingredients and sauce are even.
  13. Top with tobiko, lumpfish caviar, grounded black pepper, paprika and dried parsley before serve.
  14. Serve whilst hot.

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