Grilled salmon and squid ink pasta

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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes