
Fettuccine, Salmon, Lemon & Chilli
Hearty fettuccini with zesty citrus and a touch of heat
Ingredients
- 3 x 200g Atlantic Salmon Portions, Skin Off
- 400g Fettuccine
- ¼ Cup Olive Oil
- 2 Cloves Garlic, Crushed
- 1 Small Red Chilli, Deseeded, Finely Chopped
- ¾ Cup Fresh Breadcrumbs
- 1 Leek, Washed and Sliced
- ½ Cup Chicken Stock
- 1 Tablespoon Butter
- 2 Tablespoon Lemon Juice
Cooking Method
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Step 1
Boil fettuccine for 10 minutes or as directed on the packet, drain.
-
Step 2
Meanwhile, heat 3 tablespoons of olive oil in a small fry pan over medium/high heat, add garlic and chilli and cook for 30 seconds. Add breadcrumbs and fry, stirring for 5-6 minutes until crispy and golden. Set aside.
-
Step 3
Heat remaining oil in a frypan over medium high heat, cook Salmon portions for 5-6 minutes each side. Remove from pan, rest and flake with a fork. Add leeks to same pan and cook for 3-4 minutes till softened. Add chicken stock, butter and stir till butter is melted. Remove from heat and add lemon juice, Salmon and fettuccine, toss to combine.
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Step 4
Serve fettuccine with bread crumb topping sprinkled on top.
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