Collection: Pan-Seared Wild Coho Salmon with Ancient Heritage Wheat Reginette Pasta & Wild Garlic Kale Cream Sauce

Ingredients

● 1 x wild coho salmon fillet (skin on)

● Extra virgin olive oil

● Salt & pepper

● Ancient heritage wheat reginette pasta (any pasta works)

● Handful of kale

● Handful of wild garlic (raw)

● Double cream

● Pasta water (reserved from cooking)

● Fermented vegetables (optional - such as fermented broccoli stalk)

Bring a pot of salted water to the boil and cook the reginette pasta for 4–6 minutes.

Before draining, reserve a small cup of pasta water. This can help loosen the sauce later if needed.

Bring a small pot of water to the boil.

Add the kale and blanch for about 1 minute.

Remove and quickly cool it in a bowl of cold water, or simply run it under the cold tap.

Drain and squeeze the kale well to remove excess water. This prevents the sauce from becoming watery.

Add the blanched kale, raw wild garlic, and double cream to a blender.

Blend until smooth and to your desired consistency.

If the sauce feels a little thick, add a splash of reserved pasta water and blend again.

Season lightly with salt and pepper if needed.

Pat the salmon completely dry with kitchen paper (key for that crispy skin).

Season with salt and pepper.

Drizzle a pan with olive oil and place the salmon skin-side down over medium heat.

Do not move it - this is how you get that crispy skin (4–6 mins).

Flip and cook the other side for about 1 minute to finish.

Remove from the pan and let it rest.

Add the cooked pasta to a pan and pour in the wild garlic kale cream sauce.

Warm gently, adding a splash of pasta water if needed to loosen the sauce.

Plate the pasta and place the crispy salmon on top.

If you want to add a little fermented veg on the side, it’s a great way to get some probiotics in.

Fermented broccoli stalk works well, but any fermented vegetables will do.

Voilà!