This is a light version of the classic pasta dish salmon linguine. I play with the contrast between the salmon’s sweetness and the acidity of three types of pepper, while the dish rejoices in its beautiful pink glow.
Salmon linguine are a classic of the Italian cuisine. You can possibly find them anywhere and usually come in a rich, creamy sauce, often gallantly edged by bits of fresh dill. Today, I wanted to stay a bit lighter and to focus my tease on the salmon flavour. So, instead of cooking the fish in onions and cover it with cream, I prepared it in a lighter shallots base, and decided to exalt its taste with different types of spices, chives, and rose petals.
The colour of the salmon’s flesh mutates during cooking, from a deep, almost blood orange red, to a softer, pastel cipria pink. And this optical transformation calls for a taste pairing, specifically in the choice of spices. The first two I have used are Sichuan ‘pepper’ (which is not really a pepper) and pink peppercorn berries; the third spice I have only used as dressing is ground Egyptian black pepper. The citrusy smell of Sichuan ‘pepper’ gives a phenomenal tangy, lemony punch in the final dish flavour, so it is better to use it parsimoniously. The pink peppercorns are a perfect match for the Sichuan, which opens the buds in your mouth for a proper hot kick delivered by the pink berries. Their acidity and hotness encourage the soothing flavour of the salmon flesh, which I have cooked with a few pine kernels and some finely chopped fresh chives. The grand finale is given by the rose petals, which are not there just to look pretty: they literally wrap all edges and excesses of sweet and sourness up in a delicate perfumed finish.
Pink Linguine (serves 2)
200 g linguine
220 g fresh salmon fillets (wild Alaskan Sockeye used here)
1 tbsp oil
1 glass of white wine
1 tbsp Sichuan pepper
1 tbsp pink peppercorns
pine kernels (ad lib)
a few chives
ground Egyptian black pepper
1 tbsp of rose petals
The salmon sauce can be prepared while your linguine are cooking in salted boiling water, usually about 11 minutes. Start chopping the shallots, while the oil is warming up in the pan. Gently golden the shallots; in the meantime, dice the salmon up, once you have filleted it off the skin, and add it to the shallot base.
Control the fire: higher to warm up the oil, lower to golden the shallots, high again as soon as you add the salmon, because here you need to quickly simmer the fish with white wine till it is reduced. And then lower it again, so that the salmon retains its moisture. Add now pine kernels, Sichuan pepper and pink peppercorns, and let the salmon transform into those nice light pink flesh flakes. Add the chopped chives at the last second.
You can cheat here, and add 1 tbsp of spreadable cheese, to make your sauce creamier. But if you control the heat and the wine reduction, you will not need it.
Once the pasta is cooked, drain it but keep a little bit–half a cup–of the cooking water: add this to the sauce pan, add the pasta, and mix evenly. Before serving, dust with black pepper, add the rose petals, and two longer chives.