Coho Salmon Over Herbed Spaetzle

Method

Directions

1. 1
   First, to make spaetzle batter, combine flour, eggs, water, 1 tsp of salt, 1 tsp of black pepper and 1 tsp of herbes de provence into a lump free batter.
2. 2
   Start a generous amount of well-salted water boiling in a pot large enough to support a colander above the water.
3. 3
   In batches, pour the batter into the colander and press through the holes into the water with a spatula.
4. 4
   When the pasta floats, it's done, set aside and toss with oil to prevent sticking.
5. 5
   Prepare a griddle or cast iron pan over medium heat. Pat salmon dry and season with salt and pepper.
6. 6
   Oil pan and place salmon on skin side down. Cook until opaque around edges then carefully flip.
7. 7
   Continue cooking until it reaches 145°F internal. Remove salmon from the pan and set aside to rest.
8. 8
   Wipe pan, add oil to coat bottom.
9. 9
   Add shallots, green onion whites and peppers, cook for a few minutes until the shallot is translucent.
10. 10
    Add garlic and cook thirty seconds to a minute more. Add pasta and toss until browned, remove from heat.
11. 11
    Add parmesan and remaining green onion toss then place in serving dishes.
12. 12
    Heat pesto quickly in still-hot pan.
13. 13
    Top pasta with salmon, garnish with pesto and parmesan and enjoy!