Grilled crispy salmon tagliatelle

Ingredients

Ingredients

• 450 g tagliatelle
• 4 x 200 g fresh salmon
• salt, and pepper
• olive oil
• 100 g rocket
• 1 handfuls blanched almonds
• 1 tbsp garlic, crushed
• 2 tbsp olive oil
• 50 g freshly grated parmesan
• extra olive oil, if required
• salt, and pepper
• 125 ml Greek yogurt
• 1/2 tbsp white pepper
• 1/2 tbsp szechuan pepper, cracked
• 1/2 tbsp cracked black pepper

Method

1. Cook pasta as per packet directions. Take salmon and score the skin diagonally. Season fish and coat with a little olive oil and set aside.

2. For the pesto: Place the rocket, blanched almonds, garlic and olive oil in a food processor. Process the ingredients until a paste consistency is formed. Add parmesan and enough olive oil to keep the paste consistency. Check seasoning, adjust if required and set aside.

3. For the yoghurt: Place yoghurt into a bowl and add all three peppers and mix well. Set aside.

4. Heat a large frying pan on medium to high heat. Place fish skin side down and cook for 5minutes or until skin is crispy, turn fish over and cook for a further 2 to 3 minutes.

5. Strain pasta and mix pesto through then coat the pasta. To serve shape a nest of the pasta on the plate, and then place the fish, skin side up on the top and finish with a dollop of the peppered yoghurt.