Salmon Ragu with Crispy Salmon Skin

by Frou Frou Feliz

This is a seafaring take on the traditional Bolognese Ragu. Instead of Ground Beef or Pork, I use "ground" salmon and simmer it to perfection. I then top it off with crispy salmon skin to add a nice crunchy kick to that wonderful textured capellini and Ragu.




Ingredients:
1 lb fresh or flash frozen salmon, skinned (reserve whole skins) and cubed into 1 inch pieces
4 small tomatoes, diced
3 cloves garlic, sliced thin into disks
1/2 teaspoon fresh marjoram leaves
1/2 teaspoon fresh basil leaves, chopped
2 bay leaves
2 teaspoons duck fat/bacon fat
2 teaspoons butter
sea salt and fresh cracked pepper

In a heavy saucepan on low heat, melt fat and butter. Add garlic, marjoram, and basil. simmer for two to three minutes until the garlic just starts to brown. Remove all herbs from pan and reserve in a small bowl.

Add an extra teaspoon of butter to the saucepan with flame still on low. Add the salmon skins skin side down. Cook for three minutes or until crispy on one side then flip and repeat on the second side until crispy. Remove from saucepan and reserve.

Take the reserved herbs and add them back to the saucepan. Add salmon cubed meat and sautee until cooked. Break up the salmon pieces with a wooden spoon. Add diced tomatoes to the salmon and herbs. Add bay leaves and stir. Keep on low and simmer for 20 minutes. Salt and pepper to taste.

Make some capellini al dente. It's about 3-4 minutes, the cook time.

Toss drained capellini with the Salmon Ragu. Arrange on plates. Top with crispy salmon skins. Garnish with fresh Marjoram.

Sprinkle with freshly grated Parmeggiano Reggian or Asiago if you'd like. Enjoy!