Salmon Linguine in Kimchi Cream

Salmon Linguine in Kimchi Cream

Ingredients:

• 200g Dona Elena Al Dente Linguine
• 2 tbsps. Dona Elena Pomace Olive Oil
• 2 tbsps. garlic, finely chopped
• 4 pcs. shrimp, peeled and tail on
• 4 pcs. mussels, blanched
• 2 pcs. salmon loin (150g/pc.), skin on
• 4 tbsps. white onion
• ½ cup kimchi, finely chopped
• ¼ cup Jolly Whole Button Mushroom, cut into 4
• 2 tbsps. leeks, thinly sliced
• ½ cup Dona Elena Diced Tomatoes
• 1 cup cooking cream
• 1/8 cup grated parmesan cheese
• 2 tbsp balsamic cream

Spiced Nori Crouton:

• 2 pcs. white bread
• 1 tbsp. togarashi powder
• 1 tbsp. nori powder

Spiced Nori Crouton Procedure:

1. Remove the brown side of the loaf bread.
2. Flatten the bread with a rolling pin or a clean bottle.
3. Drizzle the bread with pomace olive oil and season with salt, pepper, togarashi, and nori powder.
4. Bake at 150 C for 3 mins. or until crispy.

Procedure:

1. Boil the pasta according to packaging instructions and set aside.
2. Put the pomace olive oil in a pan and set in low heat.
3. Add the garlic and sauté briefly.
4. Add the shrimp and let it cook for 2 mins. Set aside when cooked.
5. Sauté mussels until the shells are opened and set aside.
6. Sear the salmon in a very hot pan, skin side first. Set aside when ready.
7. Heat the pomace olive oil in the same pan.
8. Sauté onion until translucent then add the garlic and continue sautéing until the garlic is soft.
9. Add the canned diced tomatoes, canned mushrooms, leeks, and kimchi then sauté for 2 mins. in low heat.
10. Add the cooking cream and simmer, then season with salt and pepper to taste.
11. Toss in the pasta and let it simmer for 2 mins.
12. Top with the sautéed seafood, parmesan cheese, and drizzle with balsamic cream.
13. Serve hot with spiced nori crouton.