Recipe: Chilli Cheesed Salmon & Pasta

Now, below is a simple dish that I whipped up a while back ago while I was in Singapore.

Back then, I rarely cook, due to lack of equipments and a full time work. When I do cook, the reasons would be to clean up my ingredients left in the fridge.

Anyway, for all of you who likes spicy piquant touch in your food, here it goes..


Ingredients(for one portion)

  • 1 Salmon fillet
  • 75 g of pasta
  • 2 slices of Kraft cheddar cheese

Chilli Paste (for a small bottle)

  • 3-4 small hot chillies (birds eye chillies)
  • 1 knob of ginger, skinned
  • 8 cloves of garlic
  • 2 shallot, skinned
  • 1 pinch of salt
  • 1 pinch of sugar
  • 1 tbsp of light veg oil

Pasta Prep

Short shaped pastas, prepare as instructed by the packaging. Remember to quench them to ensure they are al dente.

Toss in one/two processed cheddar slice (Kraft brand) into the cooked pasta. Mix them up. Results was a nicely glazed and cheesed pasta. An accidental pleasant surprise I thought.

Why Kraft processed cheese slice? That was the only cheese I was willing to spend on as the natural cheese were exorbitantly priced in Singapore which was understandable as they were all imported.

Salmon Fillet Treatment

  1. Wash, pat dry and rub it with salt all around. Leave aside.
  2. Compile all of the above underlined ingredients into a food processor (except pasta and salmon fillet), blend them up and then scoop the chilli paste into a bowl.
  3. Note of caution: Be careful when you handle small chillies, they would sting your fingers or any bodily parts that come into contact with them. Wear gloves if possible. If you do touch them by accident, rub them with lemon juices to cool off.
  4. As I did not have an oven back there. I used a shallow frying pan throughout. First, using a big spoon, spread the blended chilli paste onto the salmon fillet’s flesh top, NOT onto the skin top.
  5. When the pan is heated up with oil inside, gently transfer the fillet into the pan.
  6. Cook the salmon, skin side down first for 6 mins to ooze out the oil. The heat will climb up to the top side gradually.
  7. Then, carefully, flip the salmon flesh down to the pan, pan fry it for 4 – 6 mins (depends on how thick the fillet is). Now, the chilli paste should coat firmly onto the salmon flesh and the fish should be cooked by now.
  8. Advice: Do not flip the salmon too many times though to avoid the fillet to flake off.
  9. When the salmon is cooked all through, serve it with the cheesed pasta. I topped another cheddar slice onto the salmon, let it melt for a short while. Then added a few dashes of Tabasco. Shiok!

I always find cheese compliments hot chillies very well and vice versa.

These two would be the two commonly used ingredients throughout my cooking.



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