Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

CAJUN SALMON FILLET GRENOBLOISE WITH ANGEL HAIR PASTA

Serves 6

Ingredients

  • 2 ounces butter
    2 pounds fillet of salmon
    1 tablespoon white wine Worcestershire sauce
    1/2 teaspoon onion salt
    1 teaspoon fish seasoning
    1 teaspoon dry oregano
    2 tablespoons capers
    8 ounces angel hair pasta
    2 ounces butter
    1 cup white butter sauce

Preparation

  • Preheat oven to 450 degrees.
    Butter a baking dish large enough for the salmon fillet. Extract all bones from the fillet. Rinse under cold water and pat dry. Place the salmon fillet skin side down in the baking dish. Season with the white wine Worcestershire sauce, onion salt, fish seasoning, and oregano.
    Bake the salmon for 10 minutes.
    Brown under a hot broiler for 2 to 3 minutes. Sprinkle capers over the fish.
    Cook the angel hair pasta in salted boiling water according to the directions on the package.
    Drain the pasta, and toss in butter.
    PRESENTATION
    Divide the salmon fillet into equal portions. Arrange each portion on a hot plate. Top with capers and cooking liquid.
    Garnish with the steaming pasta. Serve with the white butter sauce.
Print
Saved Add to List

    Add to List

Print
Cajun salmon fillet grenobloise with angel hair pasta

Ride this Winter food carousel and stay healthy.

Spring   | Summer   | Fall