Browned Butter Salmon on Sundried Tomato Pasta
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
Instructions
Sundried Tomato Pasta
- Cook pasta in salted water until al dente.
- In the last minute of cooking the pasta, add in asparagus.
- Drain and set aside.
- Place all the ingredients into food processor EXCEPT pasta and pasta liquid.
- Process until you get a paste. If too thick, thin it out with pasta liquid.
- Toss pesto with cooked pasta & asparagus.
Brown Butter Salmon
- Preheat oven to 200C.
- Season fish with salt and black pepper.
- 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)
- Add lemon juice, honey, red pepper flakes and garlic into the pan.
- Cook for 45 seconds, and scoop out half of the sauce for serving later.
- Add salmon into the pan skin side down and cook for 3 minutes.
- Flip, and transfer the pan to the oven to broil further 5-6 minutes.
- Drizzle with the reserved brown butter sauce to serve.