This recipe is the love child of classic cesar dressing and carbonara, full of parmesan, binded by perfectly cooked pasta. What sets it far apart from the rest is it's unique anchovy and garlic savory twist. Rich in olive oil and butter this dish hints at hollindase, cut with lemon complementing its robust body. Topped with anchovy and garlic infused crutons, sweet and acidic tomatoes, shaved parmigiano-reggiano, fresh parsley and lemon juice to leave nothing lacking palet wise.
Now, if you're feeling extra ambitious make 'Molly Wizenberg's Slow-Roasted Tomatoes with Sea Salt & Ground Coriander' found on Food52's site and use that as a garnish in place of the fresh tomatoes listed. You will not regret doing so.
With my in-laws in mind, this dish was created to leave an everlasting taste of deliciousness and the impression of slaving over a hot stove for hours when in fact this plate comes together in no time at all; making it your new perfect go-to.
Serve with or without salmon. Or substitute completely for scallops, shrimp, lobster or other favorite protein.
You may also increase the garlic and cayanne as I often do depending upon who is joining my table to feast.
My inspirations were not one recipe or one cookbook, but countless reads, pulling from multiple chefs' experiences creating what I'd like to think is a masterpiece.
Set a large pot of generously salted water to boil. Cook noodles of choice according to al dente package directions. Meanwhile preparing the rest.
Heat 1 cup olive oil in a large, deep saute pan or dutch oven on medium heat until warmed. Add 3 smashed garlic cloves and half of the anchovies cooking 1 minute, stiring often. Add bread cubes and cook approximately 10 minutes or until browned crisp on all sides stirring occasionally. Remove bread, garlic and anchovies with a slotted spoon to a paper lined sheet tray. Discard garlic as it will taste bitter, or eat promptly if you're like me. Wipe saute pan clean of any oil or browned bits.
Next, add remaining cup oil to saute pan warming on medium heat. Oil is ready when the salmon sizzles upon entry. Place salted salmon filets skin side down, and cook until skin is crisp about 4 minutes. Flip and continue cooking for 4-5 minutes longer until desired doneness. Remove from pan with slotted spoon to same sheet pan next to crutons.
Add butter to oil. Turn heat off and allow oil/butter to cool slightly in large glass liquid measuring cup.
In a blender combine the other half of anchovies, remaining smashed garlic cloves, grated parmesan cheese, lemon juice, egg yolks, mustard, cayanne pepper and worcestershire sauce. Blend to puree. Slowly drizzel slightly cooled olive oil mixture until incorporated. Taste and add salt and pepper to your liking. Be careful when blending hot liquid. To avoid splattering, always let steam vent safely and often.
Combine cooked/drained pasta, parsley and blended olive oil mixture in saute pan tossing to coat. Reserve 1/4 of blended mixture to top salmon steaks.
To serve: pile pasta mixture on a large platter. Top with Salmon, crutons and garnishments as desired. Enjoy, cheers!