Food Fight Friday: Salmon Pasta vs. Duck Breast & Eggs
Fish or fowl? That’s the question we’re faced with this week as two Wild Chef readers face off with two...
Fish or fowl? That’s the question we’re faced with this week as two Wild Chef readers face off with two great-looking meals. First up is Nick Granto, who submitted a super-simple, yet restaurant-worthy, pasta plate that has me lamenting the lack of salmon in my freezer. He’s facing Fozzie2 from New Hampshire with his smart and delicious use of a fresh duck breast for breakfast.
Nick Granto’s Salmon Pasta
This is a Lake Ontario salmon dish that’s really easy and tastes great. I started by taking the salmon steak and coating it with some salmon rub. Lightly coat a pan with olive oil and sear the steaks over high heat until medium, about two minutes per side. I sliced some leeks into a separate hot pan with light olive oil, then dumped in some already cooked pasta. Throw in some salt, fresh ground pepper, pinch of red pepper flakes, and a sprinkle of garlic powder. Toss pasta on high heat for about 5 minutes. I put them together with a salad on the side (feta cheese on salad). The pumpkin beer was a great choice as it was Halloween!
Fozziee2’s Duck Hunter’s Breakfast**
After spending a rainy morning in the duck marsh, and bagging a nice drake woody, I thought duck and eggs would be a great way to warm up. I took the wood duck breast and seasoned with salt and pepper. I pan fried them in a little oil until they were medium rare. Then I fried up some diced potatoes with garlic powder and paprika with a couple over-easy eggs. Couldn’t think of a better way to wrap up a successful duck hunt.
It’s been great to see Wild Chef readers stepping up their game in recent weeks, but we can always use more submissions. Send your best fish or wild game photo to email@example.com and we’ll try to feature them here in an upcoming Food Fight Friday.