Ingredients
F
For the Pasta Dough
f
420 g 00 flour
e
3 whole eggs
e
4 egg yolks
S
Semolina flour, for dusting
F
For the Jerk Salmon
g
½ tablespoon ground allspice
l
½ tablespoon light brown sugar
g
½ teaspoon ground cinnamon
g
¼ teaspoon ground cloves
k
½ tablespoon kosher salt
g
2 garlic cloves, roughly chopped
p
1 ½ inch piece ginger, peeled and roughly chopped
f
1 ½ fresh bay leaves
s
1 bunch scallions, roughly chopped
h
2 habanero or Scotch bonnet peppers, halved
t
¼ cup thyme leaves
W
¼ cup Worcestershire sauce
s
¼ cup soy sauce
t
1 ½ teaspoons tamarind paste or ketchup
n
¼ cup neutral oil
g
1 lb (450 g) skinless salmon (two 8 oz fillets)
F
For the Pasta
o
1 tbsp olive oil
y
1 yellow onion, sliced
r
1 red bell pepper, sliced
g
1 green bell pepper, sliced
y
1 yellow bell pepper, sliced
g
2 garlic cloves, minced
S
Salt
P
Pepper
h
2 cups heavy cream
P
½ cup Parmesan cheese, grated
r
¼ cup reserved jerk marinade
Directions
1
For the Pasta Dough:
1
Make the pasta dough by building a well of flour on your work surface and adding the eggs and yolks to the center. Beat the eggs like you’re scrambling them, gradually incorporating flour from the edges until a thick batter forms. Fold in the rest of the flour until it becomes a rough dough.
f
420 g 00 flour
e
3 whole eggs
e
4 egg yolks
2
Knead for 8–10 minutes until smooth and elastic, adding small amounts of flour only if sticky. Wrap in plastic and rest for 15 minutes. Knead again for another 5 minutes, then wrap and let rest at room temperature for same-day use or refrigerate overnight.
3
Divide the dough into four pieces. Flatten each with a rolling pin, then pass through a pasta machine starting on the widest setting and working down to the second thinnest. Dust with semolina flour as needed to prevent sticking.
S
Semolina flour, for dusting
4
Cut the sheets into fettuccine and arrange in loose nests on a semolina-dusted tray.
S
Semolina flour, for dusting
5
Bring a large pot of salted water to a boil.
S
Salt
6
For the Jerk Salmon:
1
Blend all the jerk marinade ingredients until smooth.
g
½ tablespoon ground allspice
l
½ tablespoon light brown sugar
g
½ teaspoon ground cinnamon
g
¼ teaspoon ground cloves
k
½ tablespoon kosher salt
g
2 garlic cloves, roughly chopped
p
1 ½ inch piece ginger, peeled and roughly chopped
f
1 ½ fresh bay leaves
s
1 bunch scallions, roughly chopped
h
2 habanero or Scotch bonnet peppers, halved
t
¼ cup thyme leaves
W
¼ cup Worcestershire sauce
s
¼ cup soy sauce
t
1 ½ teaspoons tamarind paste or ketchup
2
Coat the salmon evenly with the jerk marinade, reserving 1/4 cup for the pasta. Marinate for at least 1 hour (up to 6 hours) in the fridge.
g
1 lb (450 g) skinless salmon (two 8 oz fillets)
r
¼ cup reserved jerk marinade
3
Heat a large skillet over medium-high heat and drizzle with a touch of neutral oil. Sear the salmon for 3–4 minutes per side until caramelized and just cooked through. You can spoon on some extra marinade onto the salmon as it sears to get the marinade glazed on there. Remove and set aside.
n
¼ cup neutral oil
4
For the Pasta:
1
In the same pan, add olive oil, onion, garlic, and bell peppers. Season with salt and pepper and sauté for 3–4 minutes until softened and fragrant, scraping up any browned bits from the salmon.
o
1 tbsp olive oil
y
1 yellow onion, sliced
g
2 garlic cloves, minced
r
1 red bell pepper, sliced
g
1 green bell pepper, sliced
y
1 yellow bell pepper, sliced
S
Salt
P
Pepper
2
Add the reserved jerk marinade and heavy cream. Simmer until the sauce begins to thicken and coats the back of a spoon.
r
reserved jerk marinade
h
2 cups heavy cream
3
Add the Parmesan cheese and stir until melted and creamy. Adjust seasoning with salt and pepper.
P
½ cup Parmesan cheese, grated
S
Salt
P
Pepper
4
Cook the fresh fettuccine for 2–3 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
5
Add the cooked fettuccine directly into the sauce, tossing to coat and adding a splash of pasta water as needed to loosen.
6
Plate the pasta and top each portion with a seared salmon fillet. Spoon a bit of sauce over the top and finish with extra Parmesan or scallions if desired.
P
Parmesan cheese, grated
