Grilled Crispy Salmon with Rocket & Almond Pesto Tagliatelle

Cook Time 30 minutes

Servings 4

Ingredients

450g San Remo Tagliatelle Egg Noodles
4x 200g portions of fresh Atlantic salmon
Salt and pepper
Olive oil
2 cups rocket
½ cup blanched almonds
1 tbs garlic, crushed
2 tbs olive oil
1/2 cup grated parmesan
Extra olive oil if required
Salt and pepper
1 cup Greek style yoghurt
½ tbs white pepper
½ tbs Sichuan pepper, cracked
½ tbs cracked black pepper

Method

Cook pasta as per packet directions.

Take salmon and score the skin diagonally. Season fish and coat with a little olive oil and set aside. 

To serve shape a nest of the pasta on the plate, and then place the fish, skin side up on the top and finish with a dollop of the peppered yoghurt. 

Pesto:

Place the rocket, blanched almonds, garlic and olive oil in a food processor. Process the ingredients until a paste consistency is formed.  Add parmesan and enough olive oil to keep the paste consistency. Check seasoning, adjust if required and set aside.

Peppered yoghurt:

Place yoghurt into a bowl and add all three peppers and mix well. Set aside.

Heat a large frying pan on medium to high heat. 

Place fish skin side down and cook for 5minutes or until skin is crispy, turn fish over and cook for a further 2 to 3 minutes.

Strain pasta and mix pesto through then coat the pasta.