Preserved lemon, salmon & caper pasta

title="Preserved lemon, salmon & caper pasta"
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(7) Rate it

• 0:10 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Featured in
Pasta recipes, Nutrition information

Ingredients

• 2 tablespoons olive oil


• 90g (1/2 cup) drained capers


• 2 garlic cloves, crushed


• 1 whole (about 140g) preserved lemon


• 400g farfalle pasta


• 250g sugar snap peas, topped


• 4 (about 200g each) salmon steaks, skin removed


• Salt & freshly ground black pepper


• 1 bunch dill, leaves picked


• 1 tablespoon extra virgin olive oil

Method

• 
  
  
  Step 1
  
  
  
  
  Heat half the olive oil in a large, heavy-based non-stick frying pan over medium-high heat. Add capers and cook, stirring, for 6-8 mins or until slightly crisp. Add garlic and cook, stirring, for 1 minute or until aromatic. Transfer to a plate and set aside. Use a small sharp knife to cut the flesh away from the lemon rind. Discard flesh and remove white pith from rind. Rinse rind under cold running water and chop.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cook pasta in a large saucepan of salted boiling water, adding sugar snap peas in the last 2-3 mins, for 10-12 mins or until the pasta is al dente and sugar snap peas are bright green and tender crisp.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, brush both sides of salmon with a little of the remaining olive oil and season with salt and pepper. Heat frying pan over medium-high heat. Add salmon and cook for 3-4 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and set aside for 5 mins to cool slightly. Use a fork to flake salmon into large pieces.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Drain pasta and return to pan. Add caper mixture, preserved lemon, dill and extra virgin olive oil. Toss well to combine. Add salmon and toss gently to combine. Taste and season with pepper. Divide among serving bowls and serve.
  
  
  

Nutrition

• 3776 kj

  Energy




• 37g

  Fat Total




• 8g

  Saturated Fat





• 62g

  Protein





• 600.42mg

  Sodium




• 4g

  Carbs (sugar)




• 77g

  Carbs (total)

All nutrition values are per serve

Notes

• Author: Alison Roberts


• Image credit: John Paul Urizar


• Publication: Australian Good Taste

Source: taste.com.au