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Salmon and Prawn Lemon Pasta

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Ingredients

1 Preserved lemon, flesh and pith scooped out, skin finely chopped
2 Large shallots, finely chopped
1 Red chilli, finely sliced
2 Tsp Finely chopped dill
1 Glass of white wine
60ml Cream
175g Linguine
100g Courgette, diced
2 Tsp Baby capers
100g Salmon
½ Lemon Juice

Salmon and Prawn Lemon Pasta

  • Medium

Ingredients

Directions

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Steps

1
Done

Heat a good splash of olive oil in a frying pan, Add the preserved lemon, shallot, chilli, parsley stalks and seasoning, and sweat for about 5 mins or until soft and fragrant. Pour in the wine and bubble for 1-2 mins. Add the cream and simmer for 5 minutes.

2
Done

Roast the salmon on all sides in a hot pan, then finish in the oven for 2-4 minutes before resting and gently flaking. Should still be pink inside.

3
Done

Sauté the diced courgette in a hot pan for 2 minutes until coloured but still firm. Bring a large pot of salted water to the boil. Add the linguine and cook until al dente then drain, reserving a few ladlefuls of the pasta water.

4
Done

Add the linguine to the frying pan with half a ladle of the pasta water. Add the salmon, courgette, capers and lemon juice, and stir thoroughly to combine into a sauce, adding a splash more of the water if needed. Season to taste and finish with dill.

The Cafe

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