Seared Salmon with Basil Pesto & Gluten-Free Noodles
Category: | Savoury Mains |
Ingredients
Pasta
1 cup Frankie's gluten-free all-purpose flour blend |
1/2 tsp Kosher salt |
1/2 tsp Xanthan gum |
1 Lg Egg |
75 ml hot water |
Sauce/Filling
1 fillet salmon |
1 pinch salt & pepper to taste |
1 tsp olive oil |
1/4 cup sun-dried tomatoes |
1 cup spinach |
1 tbsp garlic scape pesto/garlic clove |
2 tbsp basil pesto |
1/2 tbsp olive oil |
2 pieces Spring onions |
Seared Salmon with Basil Pesto & Gluten-Free Noodles Directions
Begin by making the pasta noodles. In a large bowl or stand mixer, combine all ingredients together and mix until a ball forms. Roll out on a well floured surface and rotate the dough every so often and flour underneath as needed. Roll to a thickness of 2mm or so and cut into long noodles.
Bring a pot of water to a boil and simmer until needed.
Pre-heat a skillet pan and add olive oil. Sear salmon skin side down for 2 minutes. When half-way cooked, flip salmon and add remaining ingredients to the pan. Stir ingredients, except for the salmon. When salmon is fully cooked turn skillet burner off.
Turn pot of water to boil. When boiling add noodles and stir. When pot comes back to a boil the noodles are cooked (about 2 -4 minutes).
Remove salmon from pan and set aside. Drain noodles and add to skillet with other ingredients. Combine/toss well and present on a plate. Place salmon on top.
Serve immediately.
The pasta noodle recipe will make enough for up to four people. Adjust the salmon aspect to reflect your needs.