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Egg Pasta + Baked Salmon

recipe by Susan Egarle + photography by Michael Greene 

PLATE/

 

 

“After a good dinner one can forgive anybody, even one's own relations.” 

― Oscar Wilde

 

INGREDIENTS

Serves 6 people

250g egg pasta or fettucine
1/4 cup high heat resistance oil (rice bran or regular vegetable oil)
1/4 cup extra-virgin olive oil
1 large onion, chopped fine 
3 tablespoon minced garlic
a generous handful of chopped basil
Extra Fresh Basil for garnish
2 jalapeños thinly sliced
10-12 medium size Swiss brown mushrooms sliced into 3-5 mm thicknes
Vegetable stock powder stirred in to a ¾ cup of water.
6 (125g) salmon fillets (can be substituted with a white fish fillet variety)
Himalayan pink salt to taste (Celtic salt is fine as well)
1 punnet of roma or grape tomatoes
2 limes – juice and separate
Black Pepper (to taste)
1/2 cup grated Parmesan cheese
3 tablespoons of capers (optional)
Wooden picks 12 pcs.

METHOD

Preparation/ Pasta: 2 min  › Cooking time 12 min or when al dente.

1. Bring water to boil in a large pot and lightly salt water. Bring to boil over high heat. Once water starts boiling, place in the pasta of your choice and return to boil. Cook the pasta uncovered, stirring occasionally until the pasta has cooked through but is still firm to the bite (al dente), estimated cooking time is 12 minutes. Drain well in a colander set in the sink. Reserve ¾ cup of pasta water.

Preparation/ Grilled Salmon: 10min  › Cooking time 15 min or when ready

2. Preheat grill to high heat (approx 200degrees Celsius). Take a platter large enough for the salmon filets to fit, Spray the entire inside of the tray with cooking spray or brush with high heat resistance oil such as rice bran oil. Place the salmon filet in the platter or metal tray skin-side down (or boned-side up if it is skinned). 

3. In a small bowl, mix together pink salt (to taste), black pepper, 2 tablespoons of garlic, juice of two medium limes, thinly sliced jalapeño, capers (optional) and 2-tablespoon basil. Sprinkle the mixture evenly over the top of the salmon, then top with cayenne pepper lightly.

4. Place two toothpicks in each slice of salmon and cover tray with foil to seal juices without with the foil touching the fillet and grill for 10 minutes. Grill for 10 minutes per inch of thickness of the fish filet. Remove foil and grill for another 5 minutes or until surface is lightly browned. Do not overcook or it will be dry and un-palatable. Turning is not necessary. Salmon is done when it turns a light pink in colour and feels firm when gently pressed with the back of a fork. (If using a whitefish variety, it is done when it turns opaque. Use a clean metal spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired. Remove picks and keep in the warmer.

Pasta Preparation and time for serving  › 10 – 15 min 

5. Place a teaspoon of olive oil under slow/medium heat. Brown 1-tablespoon garlic and add remaining onions. Season with salt and pepper then reduce then maintain heat to medium. Stir in pasta water mixed with vegetable stock powder and mushroom. Toss the spaghetti, tomatoes and basil and sprinkle with Parmesan cheese. 

6. Divide into six portions and place grilled salmon on each serve. Garnish with Basil leaf buds. Serve immediately.