Spaghetti and Salmon with Pistache Crust in Jamaica Sauce and Chipotle

Name: Spaghetti and Salmon with Pistache Crust in Jamaica Sauce and Chipotle
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Internacional
Ingredients: 4 cups Water; 1 package spaghetti, Delimaize®; 1 cup Water; 100 grams hibiscus flower; 1 tablespoon mustard seed; 2 teaspoons balsamic vinegar; 1/4 teaspoons salt; 1/4 teaspoons ground black pepper; 4 teaspoons bee honey; 600 grams salmon fillet, without skin; 200 grams ground unsalted pistachio; 50 grams butter; 2 cloves shallot; 2 chipotle chilies, dry; 50 grams sugar

15 mins

45 mins

Low

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Cook your salmon in this way and stay as a professional with your guests. Accompany it with a spaghetti to get out of the routine. The combination is extraordinary, besides it is a very simple dish to prepare.

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Ingredients

6 portions

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Preparation

Preheat the oven to 180 ° C.

Heat the water in a medium pot over medium heat and when it breaks the boil add the Spaguetti Delimaize, and cook for 10 minutes until it is al dente.

Heat the water in a small pot over high heat and add the Jamaica flower, cook for 5 minutes. Strain and reserve the liquid.

Marinate in a bowl the mustard seeds in the balsamic vinegar. Crush them and add salt, pepper and honey. Reserve.

Salt salmon tenderloin, spread with honey and mustard, make the pistachio crust. Bake at 180 ° C for 15 minutes.

Sauté in butter the shallot add the jamaica water, the chipotle chile and the sugar. Pepper. Let reduce for 10 minutes. Until thickened.

Put the bedding, place a slice of salmon on top and salse with the previous preparation.