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.