Yield: 1 servings
Measure | Ingredient |
---|---|
4 \N | 200 g; (7-8oz) pieces of |
\N \N | ; salamon fillet |
\N \N | Salt and pepper |
20 millilitres | Vegetable oil; (3/4oz) |
\N \N | Olive oil for frying |
3 \N | Finely chopped garlic cloves |
3 \N | Finely chopped tomatoes |
1 \N | Finely chopped spring onion |
\N \N | Seasoning |
1 \N | Broccoli |
SAUCE
Pasta: you can buy squid ink sachets from a good fishmonger ... or use your favourite pasta
Pre-heat the oven to 240øC/475øF/gas mark 9.
Season the pieces of salmon fillet with salt and pepper. Heat a non-stick frying pan, then add oil. Put the salmon in the pan and sear on each side for 30 seconds.
Transfer the fish to a baking tray, then roast for 6-8 minutes until the fish flakes, but is still a little pink in the centre. Allow to rest for 2 minutes.
Transfer the fish to warm plates and spoon over the sauce.
Cook the broccoli with the pasta for about 5 minutes.
Pour some oil in the pan, add the garlic, tomatoes and spring onions. Fry on a low heat for 5 minutes, add the broccoli at the last minute.
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Converted by MM_Buster v2.0l.