- 350g dried angel hair pasta
- 400g fresh salmon fillets or steaks
- Olive Oil
- 2 ripe avocados
- Lemon juice
- 2 cups Dijon beurre blanc (recipe follows)
- 1/3 cup black olives, pitted and sliced
- Fresh dill or basil, chopped
- Dijon beurre blanc (Mustard Butter Sauce):
- 3/4 cup water
- 1/3 cup finely sliced shallots or small onions
- 1/2 teaspoon white pepper
- 3/4 teaspoon salt
- 1/2 cup white wine vinegar
- 2 tablespoons cream
- 1 tablespoon Dijon mustard
- 600-700g unsalted butter, at room temperature
In a stainless steel saucepan combine the water, shallots, pepper, salt and vinegar.
Bring to the boil and simmer very gently for 20 minutes, adding a little extra water if it dries up.
Pass through a fine nylon strainer into a small saucepan, forcing the onion through. There should be about 1/3 cup. Add the cream and mustard and place on a very low heat.
Cut the butter into cubes and one by one whisk them into the sauce until you have a smooth, creamy sauce. Press plastic wrap onto the surface of the sauce to prevent skinning or separating, and set aside, keeping warm.
Bring a large pan of salted water to the boil. Add the pasta and cook to al dente, about 7 minutes. Drain, toss with a few teaspoons of olive oil and set aside.
Cook the salmon in a lightly oiled non-stick pan over high heat, for about 1 1/2 minutes on each side, until seared on the surface and still pink inside. Remove and let rest while you prepare the avocado.
Cut avocados into small cubes and toss gently in a bowl with lemon juice, black olives and chopped herbs.
Gently stir the butter sauce through the drained pasta, and carefully fold in the avocado mixture and the salmon cut into bite-sized cubes.
Serve into warmed bowls and garnish with sprigs of fresh herbs.
- Cuisine - Italian
- Course - Main-course