Shelina's zesty summer salmon
Former Masterchef winner Shelina Permalloo brings us Mauritian sunshine on a plate with her recipe for zesty summer salmon.
Serves 4-5
Ingredients
400g fusilli pasta350g salmon fillets1 clove of garlic (finely chopped)2-3 slices of lemon (skin on)2 cloves of smashed garlic 1 tsp coriander seeds Stalks of parsley 2 medium sized tomatoes (cut into cubes)3 spring onions (finely chopped)3 tbsp extra virgin olive oilSalt to season pasta waterSalt and Pepper to season
For the garnish:
Sprinkling of corianderLemon zestSpring Onion
Method
Put pasta and salmon fillets in a pot together and cook for ten minutes.
For the sauce: Fry spring onions, garlic, roughly chopped tomatoes, lemon slices and crushed coriander seeds in olive oil over a medium to high heat. Season with salt and pepper, parsley and a good squeeze of lemon juice.
Remove salmon on to a plate, and drain the pasta, keeping some of the water.
Add your pasta to the sauce, along with some of the pasta cooking liquid, and cook for 2-3 minutes.
Flake the salmon into the sauce and pasta, along with a generous grating of lemon zest.
Serve with chopped coriander.
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