• 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.

    ×
    Exit mobile version