Updated: Dec 2, 2020
This meal is perfect when you've got left over cooked fish like salmon, tuna or trout. You'll have dinner ready in as long as it takes to cook the pasta. It's so quick, I forgot to take a photo before we ate!
200g cooked salmon shredded
1/4 cup extra virgin olive oil
2 tblspn capers chopped
1 garlic* clove finely chopped
1 bunch parsley chopped
2 tblspn lemon juice freshly squeezed
salt and black pepper
Break up the cooked salmon with a fork.
Add oil, capers, garlic, parsley and lemon juice. Season to taste with salt and pepper and put aside, the longer the better. Up to an hour.
Cook your pasta of choice^ according to the packet instructions by bringing a large pot of water to the boil. Add a tablespoon of salt when it boils.#
Drain pasta once cooked.
Keep a small bowl of the water should you need to add some to the sauce.
Toss sauce through the cooked pasta and serve immediately.
*We’re not big raw garlic eaters so I usually put in half a clove. It’s entirely a personal preference.
^ I’ve tried this recipe with long and short pasta. It’s all delicious!
# Taste the water and add salt if the water doesn’t taste salty. Take my word for it.