Impress your friends and family with this Lemon Salmon and Fettuccine; a wonderful fresh and summery meal that minimises cooking as the salmon is marinated.
Recipe provided by Auckland-based Cucina Foods; makers of artisan fresh and frozen pasta. For more info on Cucina Foods, visit their Facebook page.
– 600 g salmon fillet with skin and pin bones removed
– 400 g fresh Cucina Fettuccine
– 3 tblspns lemon juice
– 2 tblspns olive oil
– 3 tblspns capers well drained or preferably salted and rinsed
– 1 cup parmesan or pecorino cheese grated
– ¼ cup Italian parsley chopped
– Cracked black pepper
Cut the salmon into small diced pieces, then combine with lemon juice and half the olive oil in a bowl. Refrigerate for about half an hour stirring gently a couple of times.
Cook the pasta as per instructions and then drain. Heat a pan, add the remaining olive oil and lightly sautee the capers for a few minutes until crisp.
Toss the pasta with half of the parmesan and capers, and divide between four serving plates.
Toss the salmon with the remaining parmesan, the parsley and pepper, then spoon over the pasta and serve.
Image / Supplied