TO DRINK: Mooiplaas Pinotage 2005: smooth, mellow and lightly wooded, with oodles of red berry, cherry and plum flavours.
Ginger-crusted salmon on spaghetti with almonds
Ingredients
- CRUST
- 5cm fresh root ginger, grated
- 2 garlic cloves, crushed
- 15ml (1 tbsp) fresh thyme, chopped
- 1 fresh chilli, seeded and chopped
- 80g butter, softened
- 50ml breadcrumbs
- juice of ½ a lemon
- salt and freshly ground black pepper, to taste
- 4 salmon fillets
- 500g tricolore spaghetti
- 15ml (1 tbsp) fresh thyme, chopped
- 15ml (1 tbsp) olive oil
- 200g slivered almonds
- salt and freshly ground black pepper, to taste
Instructions
1
Preheat the oven to 180ºC.
2
To make the crust, blend all the ingredients in a food processor until you have a smooth paste.
3
Place the fish on an oiled baking tray and smear the paste on top. Bake until crusty, about 10 minutes.
4
Cook the pasta in salted boiling water until al dente. Drain, toss through the thyme, olive oil and almonds and season.
5
Arrange the pasta on warm plates, top with the fish and serve with a green salad.
