Cacio e Pepe with Pan Seared Salmon

Chef Uno Immanivong with Red Stix returns to Good Day to make one of her favorite family recipes -- a simple pan-seared salmon with quick pasta.

Cacio e Pepe with Pan Seared Salmon

3 Tbsp Kosher salt (for pasta water)
12 oz. pasta (such as tagliatelle, bucatini, or spaghetti)
4 Tbsp unsalted butter, cubed, divided
1 tsp freshly cracked black pepper
1 cup finely grated Parmigiano Reggiano
1 Tbsp fried garlic chips 
2 Tbsp sliced parsley 
1 tsp lemon zest
2 cups arugula 
2 Tbsp olive oil 

Bring 3 quarts water to a boil in a 5-quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Turn off heat. 

While pasta is boiling, place butter, black pepper, Parmigiano, garlic chips, lemon zest, and parsley into a serving bowl. 

Using a slotted spoon, place drained pasta into a bowl. 

Toss noodles with ingredients in the bowl until pasta is evenly coated. Add 1/4 cup (up to 1 cup) of pasta water until pasta does not stick together. 

Once combined, add arugula and drizzle olive oil. Lightly toss and serve with pan-seared salmon on top. 

Pan-Seared Salmon

1 pound salmon (cut into 4 oz portions)
1 Tbsp olive oil 
2 Tbsp cold butter 
2 tsp Maldon sea salt
1 tsp fresh ground black pepper 
Lemon slices to garnish 

Heat cast iron skillet to the highest heat for 2 minutes or until pan starts to smoke. Season salmon with salt and pepper on both sides. Add olive oil and place salmon flesh side down. Cook for 2-3 minutes and flip to skin side. Cook for another 2-3 minutes and add butter to the pan. Tilt pan to at a 45-degree angle and bast with butter for 1 minute. Then place salmon on top of pasta and serve with a wedge of lemon. 

Cheers to family dinners!