2 - 6 oz. Salmon Fillets
2 Tbs. - EVOO
½ Tbs. - Garlic Salt (¼ Tbs. Per side)
1 Tbs. - Jerk Season (½ Tbs. Per side)
The Sauce:
2 Tbs. - Hoisin Sauce
1 Tbs. - Peanut Sauce
1 Tsp. - Soy Sauce
1 Tsp. - Johnny's Garlic Season
1 Tsp. - Seasoned Rice Vinegar
1 Tbs. - Water
The Pasta:
1 - 14.5 oz. Chicken Broth
1 C. - Acini Di Pepe #44
The Broccolini:
1 Lbs. - Broccolini
1 Tbs. - Chopped Garlic
½ Tsp. - Sea Salt
EVOO
Trim the ends of the Broccolini and lay out flat onto a baking sheet lined with parchment paper. Drizzle with EVOO, garlic and salt, mix with your hands to combine. Bake in 400 degree oven for 12-15 minutes. While the Broccolini is roasting heat a frying pan over medium heat with 2 Tbs. Of EVOO. Lay the fish out and press the seasoning into both sides of the fish. Pan sear the fish for 5 minutes a side or until it is brown and crispy. In the mean time bring the chicken stock to boil and cook the pasta for about 8-10 minutes or until just tender. When the fish is ready remove it from the pan to rest, using a paper towel wipe out the excess oil but leave behind the little brown bits to flavor the sauce. Turn the heat down on the frying pan to medium low and add the water, Hoisin, peanut sauce, soy, johnny's, and rice vinegar. Cook just until warmed. To plate your delicious meal lay down some of the pasta with one piece of salmon on top then drizzle it with your sauce. Lay some of the roasted Broccolini next to your salmon and watch your family enjoy every last bite.