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Cooking Corner

December 9, 2021 December 2021, Regular Features No Comments

Salmon, pasta and spring veg salad

Ingredients

Salmon fillet 

2 tbs Olive Oil

80 gr asparagus 

Garlic clove

1 tbs capers

Juice of ½ lemon

50 gr short pasta 

Soft herbs (tarragon, parsley, mint, basil, water cress etc) 

Method

Roast oiled salmon at 190c for 5 – 10 minutes. Finely slice a good bunch of softs herbs with garlic clove and put in jar with the olive oil lemon juice and mustard (salt and pepper to taste) and then whisk. Add capers. Poach the asparagus in boiling salted water for 2 minutes then remove. Boil the pasta in that water until soft then remove. Add pasta to the herbs and place dish add the flaked salmon on side and top with asparagus. Serve.

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