Recipes:Linguine with flaked salmon and asparagus

Let's enjoy cooking !!

• Serves 4

Ingredients

• 2 × 200 g (7 oz) salmon fillets
• 2 teaspoons finely grated lemon zest
• 1 tablespoon olive oil
• 350 g (12 oz/2 bunches) asparagus, trimmed
• 300 g (10½ oz) linguine
• 2 tablespoons pine nuts, toasted
• 6 bulb spring onions (scallions), finely chopped, including half of the green stem
• 150 g (5½ oz/1 bunch) rocket (arugula), stems removed, leaves chopped in half

Herb salsa

• 2 garlic cloves, peeled
• 2 anchovy fillets
• 4 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped basil
• 2 tablespoons finely chopped parsley
• 1 tablespoon baby capers, rinsed and squeezed dry

Method

1. Put the salmon fillets in a large bowl. Add the lemon zest, oil and salt and pepper and massage well into the fillets. Arrange two large squares of baking paper on a clean surface and wrap up each fish fillet to make a secure parcel. Make sure you fold in the sides as you go so that no juice will escape during the steaming process. Place the wrapped fillets in a steamer and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for 10 minutes, or until the fish is just cooked all the way through. Remove the fish from the baking paper and pour off any juices, then set aside to cool.

2. Meanwhile, cut the asparagus spears into 4 cm (1½ inch) lengths on the diagonal. Place the asparagus in the steamer and steam for about 3 minutes.

3. To make the herb salsa, crush the garlic and anchovies with a mortar and pestle. Combine the paste in a bowl with the oil and lemon juice. Stir in the basil, parsley and capers and season with freshly ground black pepper.

4. Cook the linguine in salted boiling water for 8–10 minutes, or until al dente. Drain.

5. Combine the pine nuts, spring onion, asparagus and linguine in a large bowl, add the salsa and and toss through gently. Carefully flake in the salmon and add the rocket leaves. Lightly toss all of the ingredients together, season to taste, then serve the pasta with an extra grind of pepper.