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Salmon Fillets with Squid Ink Tagliatelle and Baby Basil
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 300 grams black Tagliatelle
- salt
- 600 grams Salmon
- freshly ground peppers
- 3 Tbsps olive oil
- 1 Red onion
- 1 organic lemon (Zested and juiced)
- 2 Tbsps butter
- For garnishing
- Basil
- Salmon caviar
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Preparation steps
1.
Cook tagliatelle in boiling salted water until al dente. Rinse and pat dry salmon, cut into four equal portions. Season with salt and pepper. Heat 2 tablespoons of oil in a grill pan and cook salmon for 2-3 minutes per side on low heat. Peel and halve onion, cut into strips. Heat remaining oil in a pan and saute onion with lemon zest for 2-3 minutes.
2.
Toss drained pasta in butter with 1-2 tablespoons of lemon juice and arrange on plates. Top with salmon and lemon onions. Garnish with salmon caviar and baby basil. Serve.
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