Prep 15 mins
Cook 10 mins
I particularly like this recipe because it is easy and can be put together after work and looks like you worked all day on it.
- 2 tablespoons olive oil
- 90 g drained capers
- 2 cloves garlic
- 1 whole preserved lemon
- 400 g farfalle pasta
- 250 g sugar snap peas, topped
- 4 (200 g) salmon steaks, skin removed
- salt and pepper
- 1 bunch dill, leaves picked
- 1 tablespoon extra virgin olive oil
- Heat half the olive oil in a large heavy based non stick frying pan over medium high heat.
- Add capers and cook stirring for 6-8 mins or until slightly crisp.
- Add garlic and cook, stirring for one minute or until aromatic.
- Transfer to a plate and set aside.
- Use a small sharp knife to cut the flesh away from the lemon rind.
- Discard flesh and remove white pith from rind.
- Rinse rind under cold running water and chop.
- Cook pasta in a large saucepan of salted boiling water, adding sugar snap peas in the last 2-3 minutes, for 10-12 mins or until pasta is al dente and sugar snap peas are bright green and tender crisp.
- Meanwhile brush both sides of salmon with a little of the remaining olive oil and season with salt and pepper.
- Heat frying pan over medium high heat.
- Add salmon and cook for 3-4 mins each side for medium rare or until cooked to your liking.
- Transfer to plate and set aside for 5 mins to cool slightly.
- Use a fork to flake salmon into large pieces.
- Drain paster and return to pan.
- Add caper mixture, preserved lemon, dill and extra virgin olive oil.
- Toss well to combine.
- Taste and season with pepper.
This is a very impressive and unusual salad, and delicious too! I love preserved lemons, and am delighted to find another use for them. Thank you, Alison!
I have now made this several times, and it is always a success with guests. It is perfect for girls' night. You can ring the changes by replacing the peas and dill with spinach and flat parsley.