I’m using a tomato sauce recipe I used for steak pizzaiola. This is a fusion meal. The sauce is Italian and the noodles are Japanese. The salmon is cooked sous vide and so it could be regarded as French in the sense that sous vide is a French word.
It was delicious. There was probably enough for two people, but you know me.
Salmon with the skin on
Black whole peppercorns
Brine the salmon with ice-cold water and salt for a few hours.
Dry the salmon and season with salt and pepper.
Vacuum bag the salmon.
Cook in a water bath for 40 minutes at 50 °C.
Remove the salmon from the bag and pat the salmon dry.
Peel the skin off and put it into the oven for 15 minutes at 200 °C.
Flake the salmon.
Heat up a non-stick (PFOA-free) skillet to a low to moderate heat and add in some olive oil.
Sauté some garlic and onion in the oil until the garlic begins to take on some colour.
Add the tin of tomatoes which took me five full minutes to select at the supermarket because I was bewildered by the selection.
Add in the capers, kalamata olives, dried oregano, dried basil leaves, and red chilli flakes.
Season with freshly ground iodised rock salt and black whole peppercorns (ground in a mortar with a pestle).
Allow the sauce to simmer for about 15 minutes so it reduces a little.
Boil some water in a saucepan.
Cook the udon noodles for 10 minutes.
Rinse the noodles in cold water.
Toss the noodles to ensure they are separated.
Heat some oil in a non-stick (PFOA-free) skillet.
Sauté some garlic in the hot oil.
Heat up the noodles in the skillet and some basil, oregano, and hot chilli flakes.
Mix in the pizza sauce.
At the end combine the flaked salmon with the noodles and fold them together.
Transfer the pizza sauce noodles and salmon to a bowl.
Add the salmon skin on top with some fresh basil leaves.