Cornmeal crusted salmon with Chanterelle mushroom pasta

Leaving cookies and macarons on the side for a while I wanted to share something else. Yesterday I took a cooking class in which they taught me how to crust a salmon in seasoned cornmeal and then pan-seared it until the skin becomes crispy and delicious.

Also, I  learned how to use finishing oils , like sesame, and walnut. So today I created a meal for 1 with this two things I learned. I call it  cornmeal crusted salmon  with spicy, sesame Chanterelle mushroom pasta.

Ingredients.:

For salmon:
1 salmon filet with skin (leaving the skin is optional, but i think it is the best flavor and a lot of the vitamins are in there too!)
1/2 cup of corn meal.
dash of salt and pepper
1/4 tsp. ground cumin.
2 Tsp. grape seed oil.

For pasta:

1  oz. of pasta (remember this is for one person).
2Tsp. Grape seed oil
2 Tsp. chopped scallions
1 tsp.  chopped garlic
2 tsp. minced ginger
1 tsp. Chili flakes.
1/2 lb. Chanterelle mushrooms. I like this ones for their color and texture , but you can substitute with your favorite.
1 Tbsp. fish sauce
1 Tbsp.  Sesame oil
Salt and pepper

Instructions:


Salmon:
Mix the cornmeal, salt, pepper, and cumin. Cover three sides of the salmon filet with the cornmeal. Don't cover the Skin!!..otherwise it won't ger crispy!...Heat a pan with the 2 Tsp. of oil , wait until it is hot and put the filet skinside up until it is easily loose from the pan. About 4-5 min. depending on your heat and size of fish. Then turn it skin side down and let it get crispy and brown. Check the fish for its temp. it should read between 120-145.

For the pasta:
Heat 2 quartz of water with salt to reach a boiling point. Get the pasta in there and wait for the required time of cooking. (depending if you are using fresh or boxed pasta). I used fresh homemade (of course I had to brag!!)  and it only took 5 min.

Heat a pan with the grape seed oil, and throw in there the scallions, garlic, ginger and chili flakes. Let them heat up for a min. or two and then throw the chanterelles in there two.

When the pasta is ready, save a cup of the water and drain it. Throw the pasta with the mushrooms and  put a little of the water in there while you cook it a little longer and toss it, the starch in the water will help create the sauce for the pasta..Just for finishing put the sesame oil and the fish sauce and toss it some more.

To plate it, I like how it looks with some pasta and mushrooms under the fish with chopped scallions as garnish.

I loved it, is quick because in the time the salmon cooks, everything else is ready. Although you need to start heating the water for the pasta for it to reach a boiling point.