Squid ink pasta with salmon and avocado

Recipe from: 5/26/2001 12:00:00 AM
Ingredients 10
Servings 8
Time

Ingredients

  • 1
    kg
    fresh Norwegian salmon, cubed
  • 2
    lemons, juice
  • 90
    ml
    olive oil
  • salt and milled black pepper
  • 4
    garlic cloves, crushed
  • 2
    avocados, peeled, stoned and diced
  • 500
    g
    asparagus, blanched
  • 30
    ml
    fresh thyme
  • 1
    kg
    fresh black (squid ink) pasta, cooked until al dente
  • lemon wedges to serve
 

Method

 
Sprinkle salmon with lemon juice and 45 ml (3 tbsp) olive oil, season and marinate for 20 minutes. Heat remaining olive oil in a large frying pan, add salmon, garlic and remaining ingredients and heat through. Serve immediately with lemon wedges.
 

Read more on: fish/seafood
 

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