Nick Nairn's Top 100 Salmon Recipes by Nick Nairn

Author:Nick Nairn
Language: eng
Format: epub
ISBN: 9781446415856
Publisher: Ebury Publishing

Quick and easy

Preparation time 25 minutes

Serves 4

50 g (2 oz) butter

finely grated rind and juice of 1 lemon

freshly ground sea salt and freshly ground black pepper

4 × 175 g (6 oz) salmon fillets, skinned

350 g (12 oz) dried tagliatelle

4 tablespoons chopped fresh parsley

1 Preheat the oven to 200°C/400°F/Gas Mark 6.

2 Melt the butter in a small roasting tin and add the lemon rind and juice. Season with plenty of salt and pepper.

3 Lay the salmon fillets in the roasting tin and turn them around in the lemony butter, ending up skinned-side down. Place into the oven for 7–8 minutes until cooked through but still moist inside. To test whether the salmon is done, give the fattest part a gentle squeeze and it should give slightly – if it’s still wobbly, pop it back into the oven for another couple of minutes. If it feels solid, it’s overcooked.

4 Meanwhile, throw the pasta into a large pan of boiling salted water and cook according to the packet instructions until al dente. Take the salmon out of the roasting tin and place on a warmed plate. Drain the pasta, mix with the lemony buttery juices collected in the salmon roasting tin and add the parsley. Divide the pasta between four warmed plates. Set a baked salmon fillet on top and tuck in!

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