Preserved Lemon, Salmon and Caper Salad

Recipe by Alison Carter
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat half the olive oil in a large heavy based non stick frying pan over medium high heat.
  • Add capers and cook stirring for 6-8 mins or until slightly crisp.
  • Add garlic and cook, stirring for one minute or until aromatic.
  • Transfer to a plate and set aside.
  • Use a small sharp knife to cut the flesh away from the lemon rind.
  • Discard flesh and remove white pith from rind.
  • Rinse rind under cold running water and chop.
  • Cook pasta in a large saucepan of salted boiling water, adding sugar snap peas in the last 2-3 minutes, for 10-12 mins or until pasta is al dente and sugar snap peas are bright green and tender crisp.
  • Meanwhile brush both sides of salmon with a little of the remaining olive oil and season with salt and pepper.
  • Heat frying pan over medium high heat.
  • Add salmon and cook for 3-4 mins each side for medium rare or until cooked to your liking.
  • Transfer to plate and set aside for 5 mins to cool slightly.
  • Use a fork to flake salmon into large pieces.
  • Drain paster and return to pan.
  • Add caper mixture, preserved lemon, dill and extra virgin olive oil.
  • Toss well to combine.
  • Taste and season with pepper.
  • Serve.
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