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Pasta and salmon with raspberry
6 servings
Ingredients
500 grams of fettuccini
1 tablespoon of vegetable oil
500 grams of salmon fillets, without skin or bones
2 tablespoons of lemon juice
2 tablespoons of fresh dill, minced
Raspberry mayonnaise
200 grams of raspberries
1 cup (250 ml) mayonnaise
2 teaspoons of strong mustard
1 tablespoon of lemon juice
Preparation
- Mayonnaise: Blend the raspberry in the blender until you have a puree. Strain it to take out the seeds. Add the mayonnaise, mustard and lemon juice; mix and set on the side.
- Cook the pasta ‘al dente’ in plenty of water with salt. Drain and keep hot.
- Heat oil in a pan at medium heat. Spread the lemon juice and dill on the salmon. Fry for 2-3 minutes on each side or until its cooked. Take out carefully and cut In thick slices.
- Divide the pasta in six plates. Add the salmon slices on top and pour some of the raspberry mayonnaise. Serve right away.
Note
This attractive dish looks even better when accompanied with a red and green salad.
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