Salmon with angel hair pasta topped with fresh 'grated' zucchini ~ Salmone con capelli d'angelo pasta fresca guarnita con zucchine
While there is good fishing in many Italian waters, the only salmon that I know of comes out of the Adriatic Sea ~ Salmo obtusirostris, also known as the Adriatic trout. Whenever, you are in Venice, you have to visit the fresh market and see what I mean. Fish mongers are among the many vendors. There is nothing like fresh fish for dinner.
You will need to buy at least four to five fillets. Before cooking, marinate your fish in the fresh juice of one whole lemon. Let that stand for at least an hour. Then take your covered skillet and pour in about 4 tbs of olive oil and 2 tbs of coconut oil. Season your oils with red pepper flakes, sea salt, garlic powder and fresh dried herbs: rosemary, mint and oregano. Once they spit at you, lay in your salmon allowing any of the lemon juice and citrus flesh to remain on the fillets. On med. heat, let the fillets sizzle on one side only for about 3-4 minutes. Then add 1/3 cup of heavy cream, cover and quickly poach til the meat is pinkish white.
In the meantime, boil salted water and prepare to cook your pasta, remember that angel hair pasta cooks faster, so you need only about 6 min. maximum. Drain and ladle the pasta onto a serving platter. Have washed a half small fresh picked zucchini to grate over the top of the hot pasta, then top with either slivers of parmesan cheese or fresh grated. Remove your fish and place onto another serving platter, pour out your sauce over the top.
Tutti a Tavola!