Salmon & Linguine with Lemon Herb Mayo
 

Salmon & Linguine with Lemon Herb Mayo

250g dried linguine or spaghetti
Olive Oil
2 leeks white part only, finely chopped or 6 spring onions
500g fresh salmon, pin-boned, skinned and cut into 2-3cm pieces
2 Tablespoons drained small capers
2 cloves garlic, crushed
2 cups baby spinach leaves
¼ cup lemon juice
60mls dry white wine


Cook pasta in plenty of boiling salted water until al dente, drain, then return pasta to saucepan. Add a little Olive Oil and toss to combine, then cover to keep warm.

Heat 1 tablespoon Olive Oil in a frying pan, add leek (or spring onions) and cook over low heat for 5 minutes or until tender, then remove from pan and reserve pan. Heat 1 Tablespoon olive oil in reserved pan, add salmon and cook over medium heat, stirring occasionally, until lightly browned. Return leek (or spring onion) to pan with remaining ingredients, toss gently to combine and cook for 1-2 minutes or until spinach is just wilted. Add salmon mixture to pasta and toss gently to combine. Season to taste, divide among 4 bowls and serve immediately. Topped with 362 GRILLGOUSE Lemon & Herb Mayonnaise.

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