Peppered Norwegian Salmon with pasta and mushrooms
17 MARCH 2014
A fiery and flavoursome dish that is wholesome and rich in protein. An excellent choice for a hearty fish supper.
For the salmon:
600g Norwegian salmon fillet (without skin or bones)
Coarsely ground pepper
For the pasta:
500g of pasta
For the mushrooms:
8 mushrooms, sliced
300g crème fraîche
Finely chopped garlic to taste
Pre-heat the oven to 130°C degrees. Rinse the Norwegian salmon fillet with cold water, pat dry and cut into serving pieces.
Sprinkle the pepper over one side of the sliced fillets. Fry the fish lightly with the seasoned side down in a dry non-stick pan. Add salt and lay on a baking tray lined with parchment paper. Bake salmon in pre-heated oven for 15 minutes.
Meanwhile, cook the pasta in salted water. Dice the bacon and mushrooms and fry in a non-stick frying pan until the mushrooms have browned off. Mix the mushrooms and fresh cream into the pasta. Season with salt and pepper as desired and add garlic to taste.
Add the Norwegian baked salmon to the pasta and serve.