Cook your salmon this way, and you'll impress your guests. Pair it with spaghetti to break the routine. The combination is extraordinary, plus it's a very simple dish to prepare.
Heat water in a medium pot over medium heat, and when it comes to a boil, add Delimaize spaghetti, and cook for 10 minutes until al dente.
Heat water in a small pot over high heat and add the Jamaica flower, cook for 5 minutes. Strain and reserve the liquid.
Macerate the mustard seeds in balsamic vinegar in a bowl. Crush them and add salt, pepper, and honey. Reserve.
Season the salmon fillet with salt and pepper, coat it with honey and mustard, and make the pistachio crust. Bake at 180°C for 15 minutes.
Season the salmon fillet with salt and pepper, coat it with honey and mustard, and make the pistachio crust. Bake at 180°C for 15 minutes.
Sauté the shallot in butter, add the Jamaica water, chipotle pepper, and sugar. Season with salt and pepper. Let it reduce for 10 minutes until it thickens.
Place the pasta as a base, add a slice of salmon on top, and drizzle with the previous preparation.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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