Grilled Salmon Served with Squid Ink pasta


  • 4 Portions Fresh Salmon
  • Squid ink pasta (available at most Asian supermarkets)
  • Soy Sauce
  • Honey
  • Butter
  • Pomegranates
  • Radish
  • Watercress


  1. In a pot, bring some water to the boil, and add some salt and olive oil
  2. Add the Squid ink pasta (in this case Spagetti – but any type of pasta can be used) into the boiling water and allow this to cook for about 5 – 8 minutes or until “Al Dente” – or is still firm to the tooth
  3. Once the pasta is cooked, drain it from the water and add it back into the pot
  4. Add some butter, soy sauce and honey (quantities according to taste) over the pasta, and allow this to reduce into a thick syrup that coats the pasta and allows all the flavours to infuse
  5. While this is happening, season the Fresh salmon potions with loads of salt and pepper
  6. Grill the salmon portions in a hot griddle pan with a dash of Olive oil
  7. Cook the salmon no longer than 3 to 4 minutes on each side so the outside sears while the inside remains rare
  8. At the last minute, add a splash of soy sauce over the salmon to reduce in the pan
  9. Serve the salmon on nests of the pasta and garnish with grated radish, pomegranate rubies and watercress. Top with some lemon zest and cracked black pepper