orange and thyme pasta with crispy salmon

I had a hard time deciding which recipe should be the first on this blog. And I have so many to choose from. I chose this one, because this is often the first meal I cook in January. Orange and thyme pasta with a crispy, delicious salmon on top. It’s become something like a “New Year’s recipe”, so to speak.

orange and thyme flavoured pasta with crispy salmon
orange and thyme flavoured pasta with crispy salmon

I got inspired by a restaurant visit many years ago. It’s a busy but cosy place we have dined at frequently ever since 2001. On their menu is a rich and creamy pasta, flavoured with orange and thyme and topped with crispy, delicious salmon.

orange and thyme flavoured pasta with crispy salmon

And one day, I decided I didn’t want to drive all the way into town to enjoy this amazing pasta. I went straight to the kitchen to recreate the dish. And it’s surprisingly easy, as well!

So here it is:

Recipe:

ingredients:

(yields 2 portions)

  • 200ml heavy cream (about 1 cup)
  • a few sprigs of fresh thyme
  • 2 organic oranges (this is important because you will need the zests)
  • two filets of salmon (about about 100-125g)
  • 2 tbsp olive oil
  • 1 pinch red chili flakes
  • 4-5 saffron threads
  • 250g pasta of choice
  • sea salt and pepper to taste
orange and thyme flavoured pasta with crispy salmon

Slowly heat the cream in a medium sauce pan. Add the fresh thyme sprigs, the red chili flakes and saffron threads and let it simmer gently for about ten minutes.

In the meantime, zest one of the oranges and squeeze out the juice. Add both to the thyme-infused cream. Cut the second orange into filets and set them aside. Add salt and pepper to taste.

orange and thyme flavoured pasta with crispy salmon

Cook your pasta of choice according to the instructions on the package.

Wash the salmon filets and pat them dry gently. In a heavy pan, heat the olive oil and add the salmon. Sprinkle with salt and pepper. Fry until the outside is crispy. (Don’t fry salmon for too long, in any dish. The secret to a perfect salmon is to have the inside just on the verge of being soft and almost glossy.)

Once the pasta is tender, drain it. Don’t rinse. The starch of the pasta will help the sauce to stick. Remove the thyme sprigs from the sauce pan, pour the creamy sauce over the pasta and mix both gently.

Serve the pasta topped with the orange filets and the crispy salmon. Decorate with sprigs of thyme or orange slices, if desired.

orange and thyme flavoured pasta with crispy salmon
Note

I use my own homemade orange-thyme infused sea salt for the salmon. It’s surprisingly easy to make. So if you flavour your own salt, use it for extra flavour. If you don’t make your own flavoured salt already, there will surely be an instruction on this blog in the future. Because it’s so worth it!

Hi. I’m new here.

Every year on New Year’s Day – just after midnight – a dear friend of mine lets us all draw a tarot card. Although I’m not an excessively spiritual or esoteric person, it has been a helpful ceremony for me that I’ve come to cherish. And this year, my card told me to start something that I’ve been wanting to do for a long, long time now. It told me it would be a good year to start new things and to create.

Admittedly, after 2018 – a year of great success but even greater loss, a year of mourning and, yes, even death – this sounded like a good idea. A new start. Something productive. To create something new from the rubble of what’s lost. To look at what’s in front of me instead of what’s behind me.

So here I am. Just before January is over.

hydrangeas at the Victoria and Albert Museum London

In the past years, I’ve been hoarding hundreds of pictures of food and cakes and my little journeys and my flashdrive is about to explode. The idea of creating a baking and food blog has been on my mind for years now, but I never found the courage. It seemed like such a terribly challenging and intimidating project. But I’ve been repeatedly encouraged to share my creations.

Totoro cupcake topper

So this is what this blog will be about. Delicious food, scrumptiuous cupcakes that I make for my friends, my sometimes entirely unsuccessful attempts of creating cakes and easy DIY projects. It will also be about travelling and the places I have seen, the places I carry in my heart.

Linguine Alfredo

I don’t have a super fancy kitchen and I don’t have a hobby room. But I have a burning passion for the things I do. I make things. I bake and cook and sew and craft.

All of which you will find here.

baked goat cheese with candied walnuts and orange-pear-chutney

Hi. My name is Rika. You may also call me Batman, but that’s too long a story to tell in my first post.

Enjoy the ride!