200g salmon, skin off
2 tbsp olive oil
1 clove garlic
1 tsp chili flakes
3/8 cup fresh breadcrumbs
3 spring onions
1/4 cup chicken stock
1/2 tbsp butter
1 tbsp lemon juice
Boil fettuccine as directed on the package, drain.
Meanwhile, heat half the olive oil in a small fry pan, add garlic and chilli and cook for 30 seconds. Add breadcrumbs and fry while stirring until crispy and golden. Set aside.
Heat the rest of the oil in the same pan and cook the salmon for 5-6 minutes on each side or until done. Remove from pan and flake with a fork. Add spring onions to same pan and cook for 3-4 minutes. Add stock and butter and stir till butter is melted. Remove from heat and add lemon juice, salmon and fettuccine. Serve with bread crumb topping.
Tasted okay, but was terribly dry unfortunately. It didn't sound like it would be, but the pasta must have soaked up all the stock/butter. I liked the breadcrumb-chilli-garlic topping though, so might just repeat that for another pasta dish. I think it would go great with the nudle-auf-lauf recipe found elsewhere on this blog :D
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