Pan-Seared Salmon on Squid Ink Pasta with "Blood Orange" Reduction

Ingredients(2 People)

• 2 skin-on salmon fillets (150g to 180g each)
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• 200g squid ink spaghetti or linguine
• 1/2 cup fresh blood orange juice (or regular orange juice with 2 drops red food coloring)
• 1 tbsp honey or maple syrup
• 1 tbsp soy sauce
• 1 tsp balsamic vinegar
• 1 tbsp cold unsalted butter
• 2 cloves garlic, finely minced
• 2 tbsp extra virgin olive oil
• Salt and black pepper to taste
• Fresh basil or microgreens for garnish

Method(15 minutes)

1. 01 Make the "Blood" Glaze: In a small saucepan, combine blood orange juice, honey, soy sauce, and balsamic vinegar over medium heat. Simmer for 6 to 8 minutes until reduced by half into a syrupy glaze. Remove from heat and whisk in cold butter until smooth and glossy.
2. 02 Boil Black Pasta: Cook the squid ink pasta in a pot of boiling salted water until al dente (about 8 to 10 minutes). Reserve 1/4 cup of pasta water, then drain.
3. 03 Pan-Sear Salmon: Pat salmon dry with paper towels and season with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Fry salmon skin-side down for 4 minutes until crisp, then flip and cook 2 to 3 minutes more until opaque. Transfer to a plate to rest.
4. 04 Toss and Assemble: In the same skillet, saute garlic in the remaining 1 tbsp olive oil for 1 minute. Toss in cooked pasta and reserved pasta water to coat. Divide black pasta between plates, top with salmon, and spoon the red glaze across the fish.