CAJUN SALMON FILLET GRENOBLOISE WITH ANGEL HAIR PASTA
Baked Salmon with Capers served with buttery angel hair pasta
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Fillet | Main,Savoury | Bake,Boil,Other | 30 mins to 1 hour |
Ingredients
- 2 ounces butter
- 2 pounds fillet of salmon
- 1 tablespoon wine Worcestershire sauce
- 1/2 teaspoon onion salt
- 1 teaspoon fish seasoning
- 1 teaspoon dry oregano
- 2 tablespoons capers
- 8 ounces angel hair pasta
- 2 ounces butter
- 1 cup white butter sauce
Method
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.
