adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Preserved lemon, salmon & caper pasta
Preserved lemon, salmon & caper pasta
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 36.40 gm olive oil
  • 90g (1/2 cup) drained capers
  • 2 garlic cloves, crushed
  • 1 whole (about 140g) preserved lemon
  • 400g farfalle pasta
  • 250g sugar snap peas, topped
  • 4 (about 200g each) salmon steaks, skin removed
  • Salt & freshly ground black pepper
  • 1 bunch dill, leaves picked
  • 18.20 gm extra virgin olive oil
Instructions:
  • In a large non-stick frying pan over medium-high heat, warm half of the olive oil. Add capers and cook for 6-8 minutes until slightly crisp. Stir in the garlic and cook until aromatic, about 1 minute. Transfer to a plate and set aside. Use a small sharp knife to carefully remove the flesh from the lemon rind, discarding the flesh and white pith. Rinse the rind under cold water and chop it.
  • Boil pasta in salted water until al dente, adding sugar snap peas for the last 2-3 minutes until bright green and tender crisp.
  • Brush both sides of the salmon with a bit of the remaining olive oil, season with salt and pepper, then sear in a hot frying pan for 3-4 minutes per side until cooked to your preferred doneness. Rest on a plate for 5 minutes before flaking into large pieces with a fork.
  • After draining the pasta, return it to the pan and mix in the caper mixture, preserved lemon, fresh dill, and high-quality extra virgin olive oil. Toss everything together thoroughly. Gently incorporate the salmon into the pasta. Taste and season with pepper as needed. Finally, divide the dish among serving bowls and enjoy.

Similar Recipes