Tuesday,23 April, 2019
Current issue | Issue 1323, (8 - 14 December 2016)
Tuesday,23 April, 2019
Issue 1323, (8 - 14 December 2016)

Ahram Weekly

Baked salmon steak and pasta salad

Serves 4-6


500 gm salmon steaks (boneless, skinless)
1/2 cup boiled linguine
1/4 cup pasta waters
1/2 a red onion (sliced)
1/2 cup green onion (sliced with green stems)
1/4 cup pickled green olives (pitted, sliced)
1/4 cup boiled green string beans (al dente)
Sweet paprika (to sprinkle)
Juice of 3 lemons
1 tsp seeded mustard
1 tbsp running honey
2 tbsp extra virgin olive oil
Salt + pepper

Preheat oven to 220 degrees C.  Line a small baking tray with parchment paper.  Arrange salmon on the pan; skin side down.  Sprinkle with paprika, on both sides and bake only for 10 to 15 minutes.  Meanwhile boil pasta to cook; al dente, in slightly salted boiling water.  Drain; reserving required amount of pasta waters.  Mix with drained pasta, cover and allow to cool aside.  Boil string beans.  Drain and leave aside to cool.  When baked salmon cools off and reaches room temperature; flake and mix with all other ingredients.  Combine all salad ingredients together.  Combine dressing ingredients into a top screw glass jar.  Shake vigorously to incorporate and emulsify.  Drizzle over salad mixture.  Gently stir to mix and incorporate.  Transfer salad to a serving bowl and serve.

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