Squid ink pasta with salmon and avocado

Fairlady
8 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
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Ingredients (10)

1.00 kg norwegian salmon — fresh, cubed
2.00 lemon — juice only
90.00 ml fresh chillies — 573
salt and freshly ground black pepper
4.00 garlic — cloves, crushed
2.00 avocado — cubed
500.00 g asparagus — blanched
30.00 ml fresh thyme
1.00 kg squid-ink pasta
lemon — wedges, to serve
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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.



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