Preheat oven to 400. Place salmon skin-side down in shallow baking
dish; rub with 1 tsp. olive oil and sprinkle with kosher flake salt. Bake
in oven for 15 minutes or until fish flakes easily when fork is inserted
in filet and twisted. Remove from oven. Slide spatula between fish and
skin; remove filet from skin and place on plate. Using fork, shred/flake
fish into smaller pieces. Let cool.
Cook pasta according to directions, but leave pasta slightly firm. Drain;
rinse under cold water.
Saute curry powder in 1 TB. olive oil over low heat for 5 minutes.
Remove from heat and let cool. In large bowl, combine mayonnaise
through salt with a whisk. Add in curry mix; whisk/stir until wellcombined.
Fold in diced shallots and chopped ginger. Stir in cooked,
cooled pasta. Fold in flaked, cooked salmon.
To serve: Toss arugula in bowl with 1 tsp. olive oil and dash of lemon
juice. Place a small amount of dressed arugula on a plate; top with ½ C.
– 1 C. salmon/pasta mix. Sprinkle a dash of cayenne on top if desired.
Enjoy!
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THE CONE - ISSUE #9 - SPRING 2016