Fettuccine, Salmon, Lemon & Chilli
Hearty fettuccini with zesty citrus and a touch of heat
3 x 200g Atlantic Salmon Portions, Skin Off
¼ Cup Olive Oil
2 Cloves Garlic, Crushed
1 Small Red Chilli, Deseeded, Finely Chopped
¾ Cup Fresh Breadcrumbs
1 Leek, Washed and Sliced
½ Cup Chicken Stock
1 Tablespoon Butter
2 Tablespoon Lemon Juice
Boil fettuccine for 10 minutes or as directed on the packet, drain.
Meanwhile, heat 3 tablespoons of olive oil in a small fry pan over medium/high heat, add garlic and chilli and cook for 30 seconds. Add breadcrumbs and fry, stirring for 5-6 minutes until crispy and golden. Set aside.
Heat remaining oil in a frypan over medium high heat, cook Salmon portions for 5-6 minutes each side. Remove from pan, rest and flake with a fork. Add leeks to same pan and cook for 3-4 minutes till softened. Add chicken stock, butter and stir till butter is melted. Remove from heat and add lemon juice, Salmon and fettuccine, toss to combine.
Serve fettuccine with bread crumb topping sprinkled on top.