peri peri & lime salmon linguine
peri peri & lime salmon linguine
Weekend entertaining
Servings: 2
Ingredients
- 1.5 tsp Pimp My Mayo Peri Peri & Lime spice
- 200 g Linguine
- 2 150 g Salmon skin-on fillets
- 3 tbsp Olive oil
- 4 Garlic cloves thinly sliced
- 1 400 g tin chopped tomatoes
- 1 tsp Sugar
- handful Fresh flat leaf parsley
- Parmesan to serve
- 2 Lemon wedges to serve
Instructions
- Cook linguine in well-salted boiling water according to pack instructions. Reserve a cup of pasta water before draining.
- Rub salmon fillets all over with Pimp My Mayo Peri Peri & Lime spice. Heat oil in a wide pan over high heat, place salmon ski-side down and cook 4 minutes until the skin is deeply crispy. Flip and cook 2 minutes more until just cooed through. Remove and flake into large chunks, discarding the skin
- Reduce heat to medium in the same pan, fry garlic for 1 minutes, add chopped tomatoes and sugar and simmer for 8 minutes until the sauce thickens. Add a splash of pasta water to loosen if needed.
- Toss drained linguine through the sauce, gently fold in the flaked salmon, scatter over parsley and finish with a squeeze of lemon and parmesan.
