Total Time: 25 minutes
200g of salmon fillet with skin, cleaned and drained
A splash of olive oil
Sea salt and ground black pepper
2 portions of good quality Spaghetti
A knob of butter
1 medium shallot, peeled and finely chopped
2 cloves of garlic, crushed, peeled and finely chopped
1 teaspoon of capers, finely chopped
A splash of dry white wine
1/2 cup of cooking cream
1 tablespoon of fresh dill, washed and chopped
Lemon wedges and Parmesan cheese to finish
First, prepare the salmon: pan-fried or baked in the preheated oven to 180 degrees. No matter which technique you prefer, add a splash of olive oil and a pinch of sea salt and ground black pepper.
Cook the pasta in a large cooking pan filled with salted hot boiling water until al dente.
Meanwhile the Spaghetti is cooking, prepare the sauce. Melt a knob of butter in a medium frying pan or wok on medium heat. Add onion and sauté for about 5 minutes.
Next, add the garlic, just to smell it out for a couple of seconds and then capers. Baste with white wine and reduce. Thicken with some double cream and fresh dill.
Shred the salmon with 2 forks and add it into the sauce. Warm it up for 1-2 minutes and serve. Sprinkle with lemon juice and a good amount of Parmesan cheese. Buon appetito!
Makes 2 serves.