Chilli Garlic Salmon with Ginger Spaghetti

Ingredients list for Chilli Garlic Salmon with Ginger Spaghetti

• 4 Small salmon fillets
• 4 Fresh red chillies chopped
• to taste Black peppercorns crushed
• 4 teaspoons Garlic chopped
• to taste Salt
• 4 teaspoons Fresh parsley chopped
• 1 Lemon
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 8 Asparagus stalks
• 4-6 Yellow cherry tomatoes halved
• 6-8 Red cherry tomatoes halved
• for garnish Micro greens
• A few for garnish Fresh pomegranate pearls
• Ginger spaghetti
• 400 grams Spaghetti boiled
• 1 inch Ginger sliced
• 3 tablespoons Olive oil
• to taste Salt
• to taste Black peppercorns crushed
• 2 teaspoons Fresh parsley chopped
• 100 grams Parmesan cheese block
• Saffron sauce
• a generous Saffron
• 2 tablespoons Butter
• 1 cup Fresh cream
• to taste Salt
• to taste Black peppercorns crushed

Method

1. Place the salmon fillets on a plate, sprinkle salt, crushed black peppercorns, garlic, fresh red chillies, parsley, juice of lemon and olive oil and rub them well on both sides of the fillets. Set aside to marinate for 15-20 minutes.
2. To make ginger spaghetti, heat oil in a non-stick wok, add ginger and sauté for 30 seconds. Add spaghetti, salt and crushed black peppercorns and toss well.
3. Add parsley and toss well. Cook for 1 minute and grate parmesan cheese directly on it. Mix well and take it off the heat.
4. To make the sauce, heat butter in another non-stick pan, add saffron and mix well. Add fresh cream, mix well and cook for 1 minute, stirring continuously. Add salt, crushed black peppercorns and mix well. Cook the sauce for 1 minute and take it off the heat.
5. To grill the salmon fillets, heat 1 tbsp butter in yet a non-stick grill pan, place 2 marinated fillets and 4 asparagus stalks on it and cook the fish for 3-4 minutes on each side and cook the asparagus for 2-3 minutes or till the grill marks appear both fish and asparagus. Cook the remaining salmon fillets and remaining asparagus stalks similarly.
6. Add yellow and red cherry tomatoes while the fish is cooking and grill them for 1-2 minutes.
7. Sprinkle salt and crushed black peppercorns on tomatoes and asparagus.
8. To serve place 2 asparagus stalks and a few yellow and red cherry tomatoes on each of 4 serving plates. Over them place spaghetti and top it with a salmon fillet. Drizzle the sauce over the fish, garnish with over the prepared sauce. Garnish with micro greens and pomegranate pearls and serve hot.