Fennel-crusted Salmon with Courgette Linguine

Fennel-crusted salmon courgette linguine

Just a word of caution, if your kitchen is tiny like chef’s, then your house would smell fishy for a few days after grilling the salmon. I looooove the lemony tangy kick on the courgette! Good choice, Chef. More pasta please.

Ingredients:

For the salmon toppings:

2 tsp fennel seeds – crushed

1 tsp black pepper corns – crushed

For the pasta:

1 clove garlic – crushed

1 small zucchini – sliced

juice of half lemon

zest of a whole lemon

pinch of chilli flakes

Method:

crush toppings, coat salmon and fry crust side down first 1-2 min and the other side for 1-2 mins until salmon is done, set asid.

start boiling your pasta in a pot.

in the same pan, fry zucchini until golden brown, then add garlic, then chilli flakes, lemon zest and juice. Finally add cooked pasta. Serve and enjoy!!

Quick and easy 🙂 Yes, I say this even I was the one watching and taking photos. ha ha ha

1

Top photo: fry the salmon crust-side down first, then flip to the other side. 1-2 mins each side.

Zucchini Linguine

Remove the salmon, then fry the courgette, garlic, then add lemon and zest the mix the cooked pasta in. 

One more snap, admire the view.

Sexy Salmon

Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s