Wednesday, January 14, 2009

Sesame salmon and chilli pasta

Sesame salmon & chilli pasta
Preparation Time 15 minutes
Cooking Time 15 minutes
Ingredients (serves 4)
* 375g dried linguini pasta
* 2 bunches asparagus, woody ends
* trimmed, cut into 3 equal
* lengths diagonally
* 40g (1/4 cup) sesame seeds
* 2 (about 200g each, 2cm thick)
* boneless skinless salmon steaks
* 1 small red onion, halved, finely chopped
* 1 garlic clove, crushed
* 2 fresh red birdseye chillies
* (or to taste), finely chopped
* 1 1/2 tbs coarsely chopped fresh dill
* 2 tbs fresh lemon juice
* 2 tbs drained coarsely chopped capers
* Salt & freshly ground black pepper
* Lemon wedges, to serve

1. Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Add the asparagus in the last 3 minutes of cooking. Drain. Return to the pan.
2. Meanwhile, heat a medium non-stick frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until toasted. Transfer to a bowl.
3. Heat the pan over medium-high heat. Add salmon and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a chopping board. Use 2 forks to coarsely flake. Add to pasta.
4. Add the onion, garlic, chilli, dill, lemon juice and capers to pasta mixture, and gently toss until combined. Season with salt and pepper.
5. Divide pasta among serving bowls and sprinkle with sesame seeds. Serve immediately with lemon wedges.

Notes & tips
* Microwave tip: Place the sesame seeds in an oven bag and twist the opening to close. Cook on High/800watts/100%, gently shaking the bag every minute, for 2 minutes or until toasted.

Recipe by Amanda Kelly


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