Salmon, Rocket and Pea Capellini with a Chilli, Garlic and Caper Vinaigrette
Servings
3
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesSalmon Filling
4 Salmon Fillets
1 tsp Oil (rapeseed, sunflower or vegetable oil)
1 Large Red Chilli, deseeded and finely chopped
160g Frozen Peas, defrosted
3 tbsp Parsley, finely chopped
100g Rocket leaves
- Pasta
400g Wholemeal Capellini or Spaghetti
- Vinaigrette
60ml Extra Virgin Olive Oil
45ml White Wine Vinegar
1 tsp Caper Water (from a jar of capers)
45ml Lemon Juice
1.5 tbsp Granulated Sugar
1 Small Red chilli, deseeded and finely chopped
2 Garlic Cloves, finely minced
50g Capers, drained and rinsed
Directions
- Capers, drained and rinsed
- Brush the salmon fillets with a little oil, place them on a baking tray and cook in the oven for 18-20 minutes until cooked.
- Make the vinaigrette by adding the extra virgin olive oil, white wine vinegar, caper water and lemon juice to a mixing bowl. Mix together with a whisk or a fork until the ingredients are fully combined. Stir in the finely chopped red chilli, minced garlic and chopped capers. Leave to one side.
- Cook the wholemeal capellini or spaghetti by following the instructions on the packet. Once the pasta is cooked, drain it and return it to the saucepan. Stir 1-2 tbsp of the vinaigrette into the pasta to prevent it from sticking. Over a medium heat, place the saucepan back on the heat, and add the chilli, peas, and parsley. Cook through for around 3-4 minutes until the peas have cooked.
- Take the saucepan off the heat and stir in the vinaigrette and rocket leaves.
- Serve the pasta capellini while hot, topped with the salmon fillet.
