Wild Salmon with a Herb Crust on Spring Vegetable Fettuccine

Salmon and pasta are an ideal combination, and this recipe presents very well on the plate. It is also very tasty.

Portions: 6 Portions

Preparation: 15 minutes

Cooking: 20 minutes

Ingredients

Salmon Fillets

  • 6 salmon fillets, bones and skinned removed (150-175g)
  • 2 tbsp olive oil
  • maldon salt and freshly ground black pepper

Herb Crust

  • 3 tbsp butter
  • 1 garlic clove, finely chopped
  • 120g fresh breadcrumbs
  • 1 tbsp dill, finely chopped
  • 1 tbsp chives, finely chopped
  • maldon salt and freshly ground black pepper

Fettuccine

  • 200g fettuccine
  • 200ml double cream
  • pinch saffron
  • 1 tbsp dill finely chopped
  • 1 bunch of fine fresh asparagus, trimmed and sliced into three (you may use a mixture of white and green asparagus)
  • 120g freshly podded peas
  • 4 tomatoes diced

Method

  1. Herb Crust : Melt the butter in a large saucepan over a moderate heat. Add the garlic to the pan and sauté them for a minute. Remove the pan from the heat, add the breadcrumbs to the pan and stir them until they have absorbed the butter. Stir in the dill and chives. Season the mixture with a little salt and pepper. Set the mixture aside to cool
  2. Salmon: Season the salmon with a little salt and pepper and coat it with a little olive oil. Press the cooled herb mixture onto the salmon fillets bone side up. Place the salmon fillets covered in the refrigerator until ready to cook.
  3. To Cook: Preheat a grill to a moderate-high heat. Place the salmon fillets on a grill tray and place them under the grill and cook them for 5-8 minutes until the salmon fillets are just cooked and the skirlie golden crisp. Keep the salmon warm until ready to serve.
  4. Vegetables: Bring some water to the boil and cook the asparagus for a couple of minutes until just tender. Refresh the asparagus in a cold water and set aside until ready to reheat. Repeat the process with the peas.
  5. Fettuccine: Cook the fettuccine in a large saucepan of boiling water until it is al dente (tender with a little bite). Drain the pasta and set aside. Place the cream in a saucepan with the saffron and bring it to a strong simmer. Add the pasta, dill, asparagus, peas and tomatoes to the saucepan, toss it with the cream and until it is well coated. Stir in a little seasoning and serve or keep it warm until ready to serve.
  6. To Serve: Distribute the fettuccine among 6 plates or bowls. Place the salmon fillets on the fettuccine. Serve.