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Browned Butter Salmon on Sundried Tomato Pasta

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Servings: 4
Ingredients Method

Ingredients
  

Sundried Tomato Pasta
  • 240 g fusilli
  • 200 g asparagus woody ends removed and cut into 2 inch length
  • 1/4 cup pasta cooking liquid
  • 1 cup 25g fresh basil leaves
  • 85 g sundried tomatoes
  • 1/4 cup 59ml extra virgin olive oil
  • 2 tbsp shredded Parmesan cheese
  • Salt and pepper to taste
Brown Butter Salmon
  • 4 pieces 200g each Wild caught salmon fillet from The Alaska Guys
  • 4 tbsp 57g butter
  • 4 tbsp honey
  • 1 tbsp lemon juice
  • 1/4 - 1/2 tsp red pepper flakes adjust to taste
  • 3 cloves garlic minced
  • Salt and black pepper to taste

Method
 

Sundried Tomato Pasta
  1. Cook pasta in salted water until al dente.
  2. In the last minute of cooking the pasta, add in asparagus.
  3. Drain and set aside.
  4. Place all the ingredients into food processor EXCEPT pasta and pasta liquid.
  5. Process until you get a paste. If too thick, thin it out with pasta liquid.
  6. Toss pesto with cooked pasta & asparagus.
Brown Butter Salmon
  1. Preheat oven to 200C.
  2. Season fish with salt and black pepper.
  3. In a oven safe pan over medium heat, melt butter and allow to cook until it starts to brown and smell nutty. (be careful not to burn it)
  4. Add lemon juice, honey, red pepper flakes and garlic into the pan.
  5. Cook for 45 seconds, and scoop out half of the sauce for serving later.
  6. Add salmon into the pan skin side down and cook for 3 minutes.
  7. Flip, and transfer the pan to the oven to broil further 5-6 minutes.
  8. Drizzle with the reserved brown butter sauce to serve.