In this dish, we're showcasing samphire- a beautiful sea vegetable that grows on beaches. It has a naturally salty flavour and crunchy texture that works beautifully with fish. You'll sprinkle this salmon pasta with a hazelnut 'dukkah', a seasoning made from toasted nuts, sesame seeds and spices for a rich, tasty topping!
Prep Time
20 min
Cuisine
Fusion
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
200g conchiglie
semolina of durum wheat (gluten), water
1 bag of hazelnuts (25g)
hazelnut (100%) May contain peanut, sesame & other nuts
2 x 110g salmon fillets (skinless)
salmon (fish)(100%)
10g toasted sesame seeds
sesame seeds
50g Samphire
1 tsp coriander seeds
coriander seeds (100%)
1 tsp cumin seeds
cumin seeds
1 lemon
lemon
Allergens
Allergens highlighted by † (gluten, nut, fish, sesame)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle and preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Add the hazelnuts and sesame seeds to a baking tray
Put the tray in the oven for 10 min or until the nuts and seeds have slightly darkened (toasted)
2
Meanwhile, add the pasta to a pot of boiling water over a high heat with a big pinch of salt
Bring to the boil and cook for 8-10 min, or until cooked but with a slight bite
Once cooked, drain and return to the pot
3
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a matching lid over a medium-high heat with 1 tbsp [2 tbsp] vegetable oil
Pat the salmon fillets dry with kitchen towel and season on both sides with salt
Once the pan is hot, add the salmon, skin-side down and cook for 3-4 min or until the skin is crispy
4
Meanwhile, add the coriander seeds and cumin seeds to the hazelnuts and put the tray back in the oven for 1 min further (this toasts the spices, which releases their aroma)
Once done, transfer (reserve the tray for the next step!) the toasted hazelnut mixture to a pestle and mortar (or food processor) and set aside to cool
5
Transfer the crispy-skinned salmon, skin-side up, to your baking tray (use tin foil to avoid mess!) and reserve the pan for later
Put the salmon in the oven for 4-6 min or until the salmon has cooked
Tip: Your fish is done when it is opaque and flakes easily
6
Meanwhile, crush (or pulse in a food processor) the cooled nuts and seeds to a sandy, nutty rubble
Season with a pinch of salt and pepper - this is your dukkah
7
Return the pan to a medium-high heat with 40g [80g] butter
Once melted, add the samphire with a small splash of water, cover and cook for no more than 1 min (the samphire hardly needs any cooking at all!)
Meanwhile, cut the lemon in half and squeeze half the juice into the drained pasta
8
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