Tuesday, September 17, 2013
Grilled crispy skin salmon with rocket & almond pesto tagliatelle
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Author by
ADAM SWANSON
Ingredients
450g San Remo Tagliatelle Egg Noodles
4x 200g portions of fresh Atlantic salmon
Salt and pepper
Olive oil
2 cups rocket
½ cup blanched almonds
1 tbspn garlic, crushed
2 tbspn olive oil
½ cup grated parmesan
Extra olive oil if required Salt and pepper
1 cup Greek style yoghurt
½ tbspn white pepper
½ tbspn Sichuan pepper, cracked
½ tbspn cracked black pepper
Method
Cook pasta as per packet directions.
Take salmon and score the skin diagonally. Season fish and coat with a little olive oil and set aside.
To serve shape a nest of the pasta on the plate, and then place the fish, skin side up on the top and finish with a dollop of the peppered yoghurt.
Pesto Method
ingredients until a paste consistency is formed.
Add parmesan and enough olive oil to keep the paste consistency. Check seasoning, adjust if required and set aside.
Peppered yoghurt Method
Place yoghurt into a bowl and add all three peppers and mix well. Set aside.
Heat a large frying pan on medium to high heat.
Place fish skin side down and cook for 5minutes or until skin is crispy, turn fish over and cook for a further 2 to 3
minutes.
Strain pasta and mix pesto through the coat the pasta.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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