-In a skillet over medium heat, hot olive oil and seal the salmon on both sides until you obtain the desired term. Remove and reserve.
-In the same Pan seal skin until this crunchy. Book.
-In another skillet over medium heat, Hot cream, the peperoncino and cheese. Salpimientey mix to homogenize the preparation. Add the pappardelle and mix.
-Serve in a dish pasta, over salmon and garnish with the crispy skin. Complete with chimichurri
-For the chimichurri, mix 30 g of olives kalamata chopped, 30 g of olives green chopped, 60 g of paprika previously grilled and cut into brunoise, 20 g of finely chopped garlic, 40 g of finely chopped red onion, 15 g of plain parsley finely chopped, 20 miniature chopped capers g, 80 ml of extra virgin olive oil and 20 ml white wine vinegar. salt and pepper to taste.
Recipes easy to https://recetasdecocinafaciles.NET /