- Seafood pasta
- Salmon pasta
Relish avocado to the fullest with this deliciously different pasta dish. Avocados are so full of good-for-you nutrients that the some say they are the most nutritious fruit in the world!
17 people made this
- 350g vermicelli pasta
- 400g fresh salmon fillets or steaks
- olive oil
- 2 ripe avocados
- lemon juice
- 500ml Dijon beurre blanc (recipe follows)
- 5 tablespoons sliced black olives
- chopped dresh dill or basil
- Dijon beurre blanc
- 190ml water
- 5 tablespoons finely sliced shallots
- 1/2 teaspoon white pepper
- 3/4 teaspoon salt
- 125ml white wine vinegar
- 2 tablespoons cream
- 1 tablespoon Dijon mustard
- 600-700g unsalted butter, at room temperature
MethodPrep:15min ›Cook:40min ›Ready in:55min
- First, make the Dijon beurre blanc: 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 sieve into a small saucepan, forcing the onion through. There should be about 75ml. 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 pot 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 beurre blanc 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.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Taste was sensational, texture nice, however their was way too much butter in the butter sauce and this made it very oily 600/700g butter is a huge amount should it be 60/70 g which would have been enough. Capers could have been used instead of olives at half qty and a squeeze of lime before eating bought ou the flavours.-11 Aug 2010(Review from this site AU | NZ)
I did the same thing and followed the recipe with 600g of butter. A pool of butter in the end. The 2nd time was much better - used 60g. Must be a typo. Doing it again tonight, can't wait!-29 Aug 2013(Review from this site AU | NZ)