Seared Salmon over a Creamy Dill Fregola Sarda from LA Culinary Institute


1 (4 ounce) Fresh Salmon Filet
Kosher Salt
Black Pepper
Olive Oil
6 ounces of cooked Fregola Sarda Pasta
1 shallot (chopped)
1 rib celery (chopped)
1 ounce butter
2 cloves garlic (chopped)
6 ounces heavy cream
Kosher Salt (to taste)
Black Pepper (to taste)
Cayenne Pepper (to taste)
Fresh Dill
Blond roux (1 ounce melted butter with 1 ounce of flour mixed together)

2 Baby Portobello Mushrooms (sliced)
1/4 red bell pepper (julienned)
1/4 yellow bell pepper (julienned)
1 ounce of butter
Kosher Salt
Black Pepper

You will need to start the pasta sauce first; in a skillet saute chopped shallot and celery in butter until onions are tender. Then add garlic and cream and bring to a simmer. Next season the sauce with kosher salt, black pepper, cayenne pepper, and the fresh dill. Thicken with roux until nice creamy consistency. Once the sauce is nice and creamy add it to the cooked pasta. Next in a medium skillet saute the bell peppers and mushroom slices in the butter until the bell pepper is tender. Keep warm until you are ready to plate. Now season the salmon with kosher salt and black pepper then in a third skillet saute the salmon in olive oil until desired doneness. To bring this dish together pour pasta in a large bowl then place the piece of cooked salmon on top. Next add the sauteed mushroom and peppers and enjoy.