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Creamy Salmon Pasta with Spinach & Capers
Ingredients
  • 230 gms linguini or any other long pasta of your choice
  • 100 gm baby spinach leaves
  • 300 gms salmon pin boned and skin on
  • Olive oil to fry
  • 2 Tbsp butter
  • 1 small shallot finely chopped or half a small brown onion
  • 1 clove garlic crushed
  • ½ cup La Motte Pierneef Sauvignon Blanc
  • 1 tsp Dijon mustard
  • 1 cup of whipping cream
  • 1 Tbsp chopped dill
  • Zest of half a lemon
  • Juice from a lemon
  • 3 Tbsp baby capers drained from their brine
  • Salt & pepper
  • Grated Parmesan to serve optional
  • subheading: Gremolata pangrattato:
  • 2 Tbsp butter
  • 1 Tbsp extra virgin olive oil
  • 1 clove garlic crushed
  • ½ cup panko breadcrumbs
  • Zest of half a lemon
  • 1 Tbs finely chopped Italian parsley
  • Salt & black pepper
Steps
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