Save Recipe Print
Total:
3 hr
Prep:
1 hr 15 min
Inactive:
1 hr
Cook:
45 min
Yield:
6 servings
Level:
Advanced

Ingredients

Carrot Filling:
Pasta Dough:
Red Pepper-Cumin Sauce:

Directions

Grind peppercorns and coriander in coffee grinder until coarse. Put this mixture in a bowl and add dill, salt, and sugar. Coat both sides of salmon with this mix and chill for 1 hour.

Rub cure off salmon and dry any moisture with a towel before slicing into 1-inch thick pieces.

Heat a couple tablespoons of oil and butter together in a large nonstick skillet over medium-high heat. Add as many salmon pieces as will fit, and sear until medium rare or cooked to desired degree of doneness, turning pieces when halfway through cooking. Repeat as needed. Serve salmon with Carrot Tortellini and Red Pepper-Cumin Sauce.

Carrot Filling:

Preheat oven to 200 degrees F. 

Boil carrots until completely cooked, drain, and then dry on a sheet pan in the oven until dried. Puree carrots in a blender while still hot. Add hot browned butter and puree until combined. Season with salt, pepper, and cumin powder, to taste. Set aside until cooled. When cooled, put mixture in a pastry bag.

Pasta Dough:

Put flour and salt in a food processor and blend for 15 seconds. With machine on, add yolks, egg, and oil. When dough starts to form a ball, remove from processor and finish kneading by hand. Wrap dough in plastic and let rest in the refrigerator for 30 minutes.

Set the smooth rollers of a pasta maker at the widest setting. Feed dough through the rollers. Reduce setting and repeat process until pasta maker is at narrowest setting. Avoid using too much extra flour, which will make the tortellini hard to close later. Cut pasta sheets into 2-inch circles or squares. Place a teaspoonful of filling in the center. Fold in half to form a half-circle and bring the 2 points of the half-circle together, curling the tortellini around the finger to form a little 'ring,' pinching edges together. You can freeze until ready to cook.

To cook, drop tortellini in salted boiling water and cook for 4 to 5 minutes. Strain and serve.

Red Pepper-Cumin Sauce:

In a large skillet or saucepan over medium heat, saute shallots and peppers in butter. Add cumin, salt, and pepper, to taste. Deglaze with vinegar and white wine and cook until reduced by 3/4. Add veal stock and simmer slowly for 15 minutes. Strain through a chinois and chill until ready to use.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Tortellini Skewers

Recipe courtesy of Ree Drummond

Flat Iron Steak with Red Wine Sauce

Recipe courtesy of Giada De Laurentiis

Roasted Red Pepper Sauce (with Gnocchi)

Recipe courtesy of Georgia Downard

Meatball-Tortellini Soup

Recipe courtesy of Food Network Kitchen

Carrots and Rutabaga Mash

Recipe courtesy of Robert Irvine

Roasted Beet Salad with Chickpeas and Red Onion

Recipe courtesy of Guy Fieri

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.