Roast salmon with preserved lemon
Lightly curing this salmon with preserved lemon-flavoured gin gives the dish a deep citrus note and firms up the flesh to give you lovely flaky fish
Samphire & lemony salmon linguine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp olive oil
- ½ small preserved lemonflesh and pith scooped out, skin finely chopped
- 2 large shallotsfinely chopped
- ½ red chillifinely sliced
- 1 tbsp finely chopped parsleystalks (reserve the leaves, to serve)
- small glass of rosé wineor white wine
- 175g linguine
- 80g samphire
- 100g cooked salmonflaked into large pieces
- juice ½ lemon
Nutrition: per serving
- kcal554
- fat23g
- saturates4g
- carbs52g
- sugars5g
- fibre5g
- protein23g
- salt1.3g
Method
step 1
Heat the olive oil in a heavy-bottomed, non-stick frying pan or skillet. Add the preserved lemon, shallot, chilli, parsley stalks and seasoning, and sweat for about 5 mins or until soft and fragrant. Pour in the wine and bubble for 1-2 mins.
step 2
Meanwhile, bring a large pot of salted water to the boil. Add the linguine and cook following pack instructions until just al dente. Throw the samphire into the water with the linguine. Cook for 30 secs, then drain everything, reserving a few ladlefuls of the pasta water.
step 3
Add the linguine and samphire to the frying pan with half a ladle of the pasta water. Add the salmon and lemon juice, and stir thoroughly to combine into a sauce, adding a splash more of the water if needed. Season to taste. Divide between plates and grind over some extra black pepper. Garnish with more chopped parsley, if you like.
