| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Hmong |
Aldo &, Friends |
1 |
servings |
INGREDIENTS
| 4 |
|
200 g; (7-8oz) pieces of |
|
|
; salamon fillet |
|
|
Salt and pepper |
| 20 |
ml |
Vegetable oil; (3/4oz) |
|
|
Olive oil for frying |
| 3 |
|
Finely chopped garlic cloves |
| 3 |
|
Finely chopped tomatoes |
| 1 |
|
Finely chopped spring onion |
|
|
Seasoning |
| 1 |
|
Broccoli |
INSTRUCTIONS
SAUCE
Pasta: you can buy squid ink sachets from a good fishmonger ... or use your
favourite pasta
Pre-heat the oven to 240°C/475°F/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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