Salmon Recipes
|
 |
|
Copyright
Nick Nairn |
|
Lemon Butter Baked Salmon with Tagliatelle
|
|
|
|
|
|
|
|
|
50g (2oz) butter |
|
finely grated rind and juice of 1 lemon |
|
freshly ground sea salt and freshly ground black
pepper |
|
4 x 175g (6oz) salmon fillets, skinned |
|
350g (12oz) dried tagliatelle |
|
4 tablespoons
chopped fresh parsley |
Cooking Method
|
This dish is so simple yet so tasty. If you've got
time, you could use home-made pasta here; if not,
dried thin tagliatelle or linguine will do a
fabulous job. What make this dish so good are the
salmon juices, which mingle with the butter and
lemon in the oven, so when you're pouring them over
the pasta, use a spatula to scrape out every last
drop. |
|
1. Preheat
the oven to 200°C/400°F/Gas Mark 6. |
|
2. Melt
the butter in a small roasting tin and add the lemon
rind and juice. Season with plenty of salt and
pepper. |
|
3. Lay
the salmon fillets in the roasting tin and turn them
around in the lemony butter, ending up skinned-side
down. Place in the oven for 7-8 minutes until cooked
through but still moist inside. To test whether the
salmon is done, give the fattest part a gentle
squeeze and it should give slightly - if it's still
wobbly, pop it back into the oven for another couple
of minutes. If it feels solid, it's overcooked. |
|
4.
Meanwhile, throw the pasta into a large pan of
boiling salted water and cook according to the
packet instructions until al dente. Take the
salmon out of the roasting tin and place on a warmed
plate. Drain the pasta, mix with the lemony buttery
juices collected in the salmon roasting tin and add
the parsley. Divide the parsley between four warmed
plates. Set the baked salmon fillet on top and tuck
in! |
|
|
