Scallion and salmon pasta

Scallion and salmon pasta
Scallion and salmon pasta
Anonim

At this time, the urge often comes to want to do something with shallots, if they are only in season for a month anyway. I like it best when the flavor is not beaten to death by long baking and cooking. This pasta dish became one of the hits of the spring Marsbéli this year. It undeniably slips into the luxury category, especially when I tell you that we recently found salmon at a price of HUF 4,800 per kilo at Lehel. This is quite a stretch, especially since before that, even for the poisonous and expensive fish, it was not more than 4 thousand. I hope the price will go back to the normal range soon.

shallot dough with salmon
shallot dough with salmon

Which still makes the story digestible: if you cook it at home, it's enough to count on a 10-15-deka fish slice per person, and you can get the shallot chocolate in the market now for HUF 100-200.

1 piece of 500g spaghetti v linguine v some kind of wider, non-holey pasta

2 large packages of spring onions

3-4 cloves of garlic

1 lemon

parmesan

olive oil

s alt+pepper

4 slices of salmon with skin on1. preheat the oven to 200 degrees

2. Place the salmon on a baking sheet greased with olive oil, season with s alt and pepper, sprinkle olive oil on top and bake for up to 15 minutes, depending on thickness, until cooked through.

3. Meanwhile, heat olive oil in a large pan, add the white stems of the washed shallots, and add the garlic slices cut into thin rings. When the garlic is sizzling and not yet brown, cover it and grate the peel of the washed lemon.

4. Cook the pasta until al dente and pour it hot into the shallot pan, adding the shallot leaves cut into larger pieces.

5. Mix together, you can add the juice of the whole or half a lemon to taste, a little more olive oil, s alt and pepper.

6. When the salmon is ready, take it out of the oven. I also tried frying it on the skin in a pan, which is quite bitter, because it is very sizzling and the skin tends to separate from the meat, so if someone gives up, I understand. If the pan is well oiled and the salmon is skin-side down and baked a little longer, the bottom will still brown, but the meat will dry out, so it's not so elegant.

7. When serving, sprinkle a large pile of parmesan on top of the bear pasta, top with the salmon and you're done!

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