This wonderful flavor of cooked salmon served with pasta, tossed together in a light dressing, make this a gourmet dish that will impress friends and family alike.
Ingredients;
Serves 4
1 package of fettucine or other long pasta (350 g)
450 g (1 lb) salmon fillets, without skin
3 Tbsp olive oil
1 yellow pepper, diced
1000g (18 oz) small leaf spinach
1/2 cups vinaigrette balsamic
1 tsp finely grated lemon zest
1 tsp finely grated lemon zest
salt and black pepper
Method
​​1. Cook the pasta in a large pan of boiling, salted water, according to the package instructions, until al dente. Drain and rinse thoroughly under cold water. Set aside.
​2. Meanwhile, cut the salmon fillets in cubs and brush it with olive oil. Salt and pepper. In a saucepan cook the salmon cubs over medium heat for 8-10 minutes. Set aside.
​3. In a large saucepan ​heat the remaining olive oil and add the yellow pepper and cook for 4 minutes or until it is softened. Add the spinach and cook for 1-2 minutes or until the spinach is soft.
​​4. Remove the saucepan from heat and add the pasta, the vinaigrette, salt and pepper. Mix to coat all the ingredients.
​​5. Serve with salmon cubs. Sprinkle with finely grated lemon zest.
“To eat is a necessity, but to eat intelligently is an art.”- François de La Rochefoucauld