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Salmon Picatta from Chef from Joel Fernandez

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Salmon Picatta

Discover an Italian Recipe from a Local Chef

Chef and owner of Ciccio's Pasta in Conroe, Joel Fernandez, uses fresh local ingredients and made-from-scratch pasta for his beloved Italian recipes.  A Le Cordon Bleu culinary school graduate, Chef Joel worked under famed Michelin-starred Chef Joel Robuchon at the Biltmore Hotel in Miami before going out on his own. Enjoy his recipe.

8 oz Atlantic salmon 
5 oz of freshly extruded spaghetti pasta 
1/2 oz olive oil
1 oz fresh tomatoes dice
1 garlic clove sliced 
1 oz capers 
1 oz butter 
.5 oz Parmesan 
1 pinch each of salt, black pepper, chili flakes, and fresh parsley 

   1.    In a pot, boil water with a pinch of salt and olive oil. 
   2.    Cook the fresh pasta for about 4 minutes.
   3.    Season the salmon with salt and peppers And sear in a hot pan with olive oil to the decided temperature of the salmon. 
   4.    Remove the salmon from the pan, and sauté the capers, tomatoes, garlic, chili flakes, and parsley in the same pan.
   5.    Then add white wine and reduce to half. Add the butter and Parmesan and the cooked fresh pasta with some of the pasta water. 
   6.    In a bowl, place the pasta in the center and place the salmon on top. Then add the remaining sauce over the salmon, garnish with fresh parsley, and enjoy.  


  • Salmon Picatta from Chef from Joel Fernandez

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