Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

CAJUN SALMON FILLET GRENOBLOISE WITH ANGEL HAIR PASTA

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Totaltime: 40 minutes

Ingredients

  • 2 ounces butter
    2 pounds fillet of salmon
    1 tablespoon white wine Worcestershire sauce
    1/2 teaspoon onion salt
    1 teaspoon See recipe for fish seasoning
    1 teaspoon dry oregano
    2 tablespoons capers
    8 ounces angel hair pasta
    2 ounces butter
    1 cup See recipe for White Butter Sauce

Preparation

  • Preheat oven to 450 degrees.
    Butter a baking dish large enough for the salmon fillet. Extract all bones from the fillet. Rinse under cold water and pat dry. Place the salmon fillet skin side down in the baking dish. Season with the white wine Worcestershire sauce, onion salt, fish seasoning, and oregano.
    Bake the salmon for 10 minutes.
    Brown under a hot broiler for 2 to 3 minutes. Sprinkle capers over the fish.
    Cook the angel hair pasta in salted boiling water according to the directions on the package.
    Drain the pasta, and toss in butter.
    PRESENTATION
    Divide the salmon fillet into equal portions. Arrange each portion on a hot plate. Top with capers and cooking liquid.
    Garnish with the steaming pasta. Serve with the white butter sauce.
Have you tried the recipe?

Cajun salmon fillet grenobloise with angel hair pasta

Add Comment

* Required information
1000
How many letters are in the word two?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook