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About the recipe
Manhattan fish restaurants are crazy about this exquisite combination - pink fish with a red sauce, delicately balanced by fine pasta and adorned with bright green broccoli. Delight is guaranteed, especially if the salmon is wild, the tomatoes are fragrant and ripe, and the pasta is Little Apettino spaghettini!
Products:
250 g. Spaghetti "Little Apettino"
250 g. sliced salmon fillet;
150 g. soft broccoli;
1 onion, chopped;
1 lemon - finely grated zest and juice;
2 cloves of garlic, crushed; salt; pepper;
2 tbsp. extra virgin olive oil;
200 g. ground, fresh tomatoes;
2 tbsp. dry vegetable stock powder;
Method of preparation:
1. Preheat the oven to 200C. Place the salmon fillet in a baking dish, season with salt, pepper and sprinkle with lemon zest and juice, and 1 tsp olive oil. Bake for 8-10 minutes.
2. Heat 2 tablespoons olive oil and add the onion, garlic and red pepper and cook until softened, about 4-6 minutes. Add the crushed tomatoes and cook for another 4-5 minutes, stirring regularly.
3. Meanwhile, bring the boiling water to a boil for the Little Apettino Spaghetti and add 2 tablespoons of vegetable stock powder. Cook for 3 minutes. Drain the pasta and mix with half of the tomato sauce.
4. Add the broccoli to the boiling pasta water and cook for 3-4 minutes; Drain and cool in ice water;
5. Serve the Little Apettino spaghetti on a large plate, garnish with the broccoli and the baked salmon on top; Finish with the tomato sauce and black pepper.