Salmon has lots of fat on its skin. And seared salmon makes it best to combine with spaghetti. Alfredo itself is so fatty with mainly based on butter. Lemon can balance the overwhelming buttery flavor of Alfredo so well that I even don’t recognize I’m eating Alfredo.
Among cheeses serving with spaghetti, Pecorino Romano has unique pungent flavor. Pecorino means any cheese product that is made with goat milk. I like inhaling the airy flavor every time grating this cheese.
Ingredients (4 servings)
– 7 tbsp unsalted butter
– 4 sprigs parsley
– 1.5 pounds fillet salmon with skin on
– 1/3 cup Pecorino Romano cheese, grated
– 1 tsp salt
– 1 pound dry thick spaghetti
– Boil the water with 2 tbsp salt and cook the spaghetti until it’s just al dente (around 11 minutes). Drain the pasta thoroughly and reserve 1/2 cup pasta cooking water.
– Chop the parsley finely. Wash the salmon and break it into 4 portions.
– In a smoky pan, sear the salmon with its skin side first. Cover the pan for 3 minutes. Flip the salmon and sear the other side for 3 minutes more with no lid on. The salmon should be just cooked to prevent the dryness
– Heat the butter until it’s super hot but not burned. Add the cheese and stir until it’s smooth. Note: Pecorino Romano has high protein so it’s difficult to melt in low heat. If you don’t do that, the cheese would be no smooth but lumpy
– Toss the pasta in the cheese mixture. Add more pasta water gradually to thin the sauce if you want a thin sauce. Add salt to your taste.
– Serve with salmon, freshly ground black pepper and lots of lemon drops.