Ginger-crusted salmon on spaghetti with almonds

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

Serves: 4
Cooking Time: 25 mins

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.

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