John Myers
Contents
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Ingredients
- 200 g Linguine
- Salt
- 3 piece Spring onions
- 0,5 bunch Parsley smooth
- 1 tbsp Capers from the jar
- 1 piece Clove of garlic, small
- 1 tsp Olive oil
- 1 pack Chopped tomatoes
- Pepper
- 500 g Salmon steaks
- 50 ml White wine or fish stock
- 1 tsp Butter
Instructions
- Cook the pasta in plenty of salted boiling water according to the instructions on the packet. Clean and wash the spring onions and cut diagonally into fine rings. Wash the parsley, pat dry, pluck the leaves off and cut finely. Roughly chop the capers. Peel and finely chop the clove of garlic.
- Heat the oil in a saucepan. Add garlic and sauté, add the chopped tomatoes and heat. Stir in the spring onions, parsley and capers, season with salt and pepper.
- Cut the salmon steaks into bite-sized pieces. Put white wine and 100 ml water in a saucepan and bring to the boil. Lightly salt and pepper the salmon and place in the stock. Put flakes of butter on the fish and leave to stand for 5-8 minutes over low heat, depending on the thickness of the pieces.
- Drain the pasta in a colander and drain. Remove the salmon pieces from the stock and mix half of the fish stock with the sauce. Serve the linguine with the salmon fillet and the herb salsa.
