It doesn’t happen often when I invent a bright new recipe … but this time I have to say I was quite proud of myself.
This is a new take on grilled salmon … hope you like it …
Grilled Salmon on a bed of tagliatelle and spinach
grilled salmon by Asia Jo
Serves 2
You will need:
For the salmon:
2 salmon filets (no skin)
salt & pepper
1 tbsp olive oil
1 tsp soy sauce
brown rice vinegar
raspberry vinegar
a quick squeeze of fresh lemon
For the tagliatelle:
200 g dry tagliatlle
olive oil
sea salt & freshly ground pepper
For the spinach:
1 bag of spinach
1 tbsp olive oil
1 small onion, chopped
1 garlic clove, chopped
1 small handful of roasted pine nuts
1 small handful of raisins
sea salt & freshly ground pepper
Directions:
Mix the soy sauce, olive oil, a bit of lemon juice, a few drops of rice vinegar and a few drops of raspberry vinegar; season it all with salt and pepper. Marinade the fish in this mixture for approx. 1 hour or longer.
Get your grill pan hot and grill the salmon for 3 minutes on each side or longer but you want the fish slightly pink inside.
In the mean time cook your pasta in plenty of salted boiling water and according to the packaging instructions, usually it takes up to 5 minutes. Drain the pasta, add 1 teaspoon of olive oil and season generously with freshly ground pepper.
While the pasta is cooking, heat 1 tbsp of olive oil and gently fry the onion and garlic for 2-3 minutes. Add the spinach gradually and cook it for a few minutes but make sure the leaves are still tender and not overcooked. Towards the end add the raisins and mix into the spinach. Turn off the heat and finally add the pine nuts.
Warm up your plates in the oven or in the microwave. Divide the tagliatelle between the two plates, put a portion of spinach over the pasta and finish with the fish on top. Squeeze a bit of lemon juice all over the dish and garnish with herbs (flat parsley, celery greens, thyme).
Enjoy it!
grilled salmon by Asia Jo
grilled salmon by Asia Jo
Frock & Fork 