Ginger Coconut Salmon With Peanut Basil Pasta

• For the Salmon:
• 4 skinless Salmon filetes
• 1 TBS grated fresh gingeroot
• 1/2 TBS Orange peel
• 1 TBS dark soy sauce
• 1 tsp dijon mustard
• 2 TBS Canola Oil
• 1 cup water
• 1/2 TBS honey
• 1 tsp Arrowroot
• 1 cup dried shreded coconut
• For the pasta:
• Kosher salt
• 3/4 pound dried egg vermicelli
• 1 garlic clove peelled and sliced
• 1/2 cup canola oil
• 1 cup unsalted peanuts
• 2 scallions sliced thin (white and green parts)
• 1 TBS Fish sauce
• Black pepper
• 1 cup fresh basil

1. Mix de gingeroot, orange peel, mustard and soy sauce completely and marinate the salmon overnight or at least 2 hours chilled.
2. Pre-heat the oven at 300F degrees.
3. Roast the penuts for 5 minutes without burning, reserve.
4. Bring a 6 quarts of water to a boil and add the salt. Add the vermicelli and cook untill al dente. Strain the pasta.
5. In a wok, heat the 1/2 cup oil to medium heat, add the peanuts, saute 1 munite, add garlic and scallions, saute 1 minute without burning, add the pasta and saute addinf the fish sauce and black pepper to taste. Finally add the chopped basil.
6. Heat a teflon saute pan over medium heat. Add 1 TBS oil, add the coconut and toast it moving costantly to prevent burning. Reserve.
7. in the same pan heat the remaining 1 TBS oil over medium high heat. Strain the salmon and sear skin side down first to brown both sides. Transfer to a oiled oven safe dish and roast for 6 to 7 minutes. While the salmon roasts add the marinate to the pan with the water and honey, bring to a boil and mix in the disolved arrowroot to thiken. Adjust seasoning.
8. Serv the salmon filetes over the pasta and the sauce on the side.

salmon, salmon filetes, fresh gingeroot, soy sauce, mustard, canola oil, water, honey, arrowroot, coconut, pasta, kosher salt, egg vermicelli, garlic, canola oil, peanuts, scallions, sauce, black pepper, fresh basil

Taken from www.epicurious.com/recipes/member/views/ginger-coconut-salmon-with-peanut-basil-pasta-1201814 (may not work)