Warm salmon and lemon-herbed pasta salad
Apr 30, 2009 2:00pm- 20 mins preparation
- 35 mins cooking
- Serves 4
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Ingredients
Warm salmon and lemon-herbed pasta salad
- 1 cup (120g) frozen peas
- 170 gram asparagus, trimmed, chopped coarsely
- 500 gram piece salmon fillet
- 625 gram spinach and ricotta agnolotti
- 1/2 cup fresh flat-leaf parsley leaves, firmly packed
- 1 tablespoon water
- 1/4 cup (60ml) olive oil
- 1 teaspoon lemon rind, finely grated
- 1/4 cup (60ml) lemon juice
Method
Warm salmon and lemon-herbed pasta salad
- 1Boil, steam or microwave peas and asparagus, separately, until just tender; drain. Rinse under cold water; drain.
- 2On a heated oiled grill plate (or grill or barbecue), cook fish for about 5-10 minutes, or until browned both sides and cooked as desired.
- 3Place fish in large bowl then, using fork, flake into chunks.
- 4Meanwhile, cook pasta in large saucepan of boiling salted water, according to packet instructions; drain. Place in bowl with fish.
- 5In a small jug, combine parsley, water, oil, rind and juice; pour into bowl with fish. Add peas and asparagus; toss gently to combine.
- 6Divide among plates before serving.
Notes
Fresh spinach and ricotta agnolotti is found in most supermarkets' refrigerated sections. You can substitute ravioli or tortellini for the agnolotti, but none should contain meat or poultry in their filling.
