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Peppery Salmon
(Serves 2)
8 oz (240 g) salmon filet
8 oz (240 g) fresh fettuccine or taleteller Verdi
1-2 leek(s)
2 Tbsp butter
Olive oil
1 pkg (3 oz / 90 g) rocket lettuce
Salt and pepper
Directions:
Cut the leek into slices and wash well to remove all sand and earth. Trim and rinse the rocket salad. Season the salmon with coarse salt and freshly ground pepper. In a heavy skillet heat the butter and over medium heat fry the salmon for 3-4 minutes on each side. Remove and keep hot. In the same skillet, cook the leek for 3-4 minutes - use more butter or a little olive oil if necessary.
Cook pasta as directed on the package (if you use fresh pasta, it takes from 1 to 3 minutes to cook it; dried pasta takes from 12-15 minutes). Drain the pasta. Place the pasta and rocket salad in the skillet, add a little olive oil, heat through for 1-2 minutes, season with salt and pepper. Add the leek, mix through gently and place on a platter with the salmon on top (you can also divide the salmon into smaller pieces and place on top of the pasta.
Note: If you like a little richer pasta, add a little low fat cream or crème fraiche, mix through and serve with the salmon as suggested above.
Syndication from EclecticCooking.com |
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