Recipes
GARLIC & ROSEMARY SALMON LINGUINE ft Tony Paul
Joel makes this delectable garlicky pasta dish for musician Tony Paul using the flavourful Constance Estate Garlic Infused Coconut Oil.
Ingredients
2 (4 – 6) oz salmon filets, skinless and cut in even large cubes
Salt and black pepper
Pepper sauce, optional
2 tbsp Constance Estate Garlic Infused Coconut Oil
3 oz salted butter
1 large sweet pepper, seeded and chopped
1 cup sliced fresh mushrooms
3 – 4 cloves garlic, finely chopped
1 tbsp fresh chopped parsley
1 tsp green seasoning
1 cup pasta water
1 pack linguine
Directions
- Season the salmon with salt, black pepper and pepper sauce if using. Set aside.
- Cook the linguine according to directions, just until cooked. Reserve 1 cup pasta water. Drain and set aside.
- In a large saucepan, heat the Constance Estate Garlic Infused Coconut Oil over medium high heat. Add the salmon and sauté just until the salmon is barely cooked through . Remove from the pan and set aside.
- In the same pan, add the butter and let melt over medium high heat. Add the sweet peppers and mushrooms. Cook for a few minutes. Season with a little salt and pepper.
- Add the green seasoning, parsley and garlic, being careful not to let the garlic burn. If mixture gets a bit dry add a little oil.
- Add back the salmon and mix well.
- Add the cooked linguine in batches along with a little pasta water and toss well with the salmon and vegetables. Season with a touch more salt and black pepper. Taste and adjust seasoning if necessary. Serve.
Optional – Sprinkle with a little grated Parmesan cheese.
