For the Pan-fried Salmon:
- 4 Salmon Fillets, boneless, skin-on (about 120 grams/4–5 oz. per fillet)
- ¾ TSP Kosher Salt, to taste
- ¼ TSP freshly cracked Black Pepper, to taste
- 1.5 TBLS Olive Oil (or any other cooking oil), for frying
For the Salmon Pasta with Anchovy-Garlic Sauce:
- 8 ounces/227 grams uncooked Bucatini Pasta (or any other noodle-type of pasta such as linguini, spaghetti, capellini, etc.)
- 3 TBLS Unsalted Butter
- ½ TBLS Olive Oil
- ½ Yellow Onion – finely chopped
- 6 Garlic cloves – finely minced
- 2–6 Red Chilies (optional), to taste (Bird’s Eye preferred, but any small hot red chilies will work) – finely chopped
- 6 Kaffir Lime Leaves – destemmed and finely minced into a powder (substitute grated zest of 1 lemon if unavailable)
- ½ cup Dry White Wine (I recommend sauvignon blanc)
- 1 TBLS Anchovy Paste
- 1 TBLS Low Sodium Light Soy Sauce
- 1.5 TSP freshly cracked Black Pepper, to taste
- 1.5 TSP Crushed Red Pepper Chili Flakes, to taste
- ½ TSP ground Cayenne, to taste
- ½ cup freshly grated Parmigiano Reggiano (Parmesan) Cheese
- 2 TBLS Flat-leaf Parsley – finely chopped
- 2 cups Baby Spinach (or baby kale) – washed, pat-dried with paper towels or run through a salad spinner
- ½ cup Reserved Pasta Water
- 1 TBLS freshly squeezed Lemon Juice
- 2–3 TBLS drained Capers
- To Serve/Garnish: More chopped parsley and freshly grated Parmigiano Reggiano cheese