paper bag spaghetti
with herb crusted salmon
- 400g dried spaghetti
- 2 cups (500ml) single (pouring) cream
- ½ cup (125ml) lemon juice
- sea salt and cracked black pepper
- 2 tablespoons salted capers, rinsed well
- rocket, fresh chilli and lemon wedges, to serve
herb crusted salmon
- 4 x 150g salmon fillets, skins removed and sliced into 3
- ⅓ cup chopped flat leaf parsley
- ⅓ cup chopped dill
- 1 tablespoon finely grated lemon rind
- sea salt and cracked black pepper
- Preheat the oven to 180°C (350°F).
- Place the pasta in a large saucepan of salted water and cook for 5 minutes or until just softened but not cooked through. Reserve ½ cup pasta water, drain and set aside.
- To make the herb crusted salmon, place the parsley, dill, lemon rind, salt and pepper in a bowl and mix to combine. Add the salmon pieces and gently toss to evenly coat. Set aside.
- In a separate bowl, add the cream, lemon juice, reserved pasta water, salt and pepper and stir to combine. Set aside.
- Cut 8 x 40cm squares of good quality non-stick baking paper+. Line 4 small ovenproof serving bowls with 2 pieces of baking paper.
- Divide the pasta and the capers evenly between the bowls. Add the cream sauce and top with the herb crusted salmon. Gather the edges of the paper together and secure each bag with kitchen string. Bake for 20–24 minutes or until the pasta is al dente and the salmon is cooked to your liking.
- Serve each bag in the bowl, open carefully and mix the salmon gently through the pasta. Top with rocket, chilli and lemon wedges. Serves 4
+ We used Glad to be Green® Compostable Brown Paper.
Photography: Chris Court
© DONNA HAY GROUP
