Pan Seared Sockeye with Nu Pasta
Recipe - Coal Harbour
Pan Seared Sockeye with Nu Pasta
Prep Time5 Minutes
Servings4
Cook Time10 Minutes
Ingredients
4 4oz portion Sockeye Salmon with Skin
200g Nu Pasta
50g Lemon Juice
2 Pinches Salt
10g Pepper
200g Western Family Red Sauce
10g Butter
Directions
Season fish with salt and pepper
Place sauté pan on high heat, add butter, when butter start to turn brown (noisette), add fishs skin first
Cook fish for 3 minutes, turn it and add lemon juice.
Let it cook for 3 more minutes.
Remove fish and save it.
On the same pan, add the nu pasta (rinse it first) and the tomato sauce.
Plate it and serve it
5 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Save On Foods - Wild Sockeye Fillets. Previously Frozen, 250 Gram
$14.98 avg/ea$5.99/100g
nu Pasta - Organic Konjac Spaghetti Pasta - Gluten Free, 210 Gram
$6.29$3.00/100g
ReaLemon - Lemon Juice Squeezers, 125 Millilitre
$2.49$1.99/100ml
Not Available
Club House - Organic Ground Black Pepper, 28 Gram
$4.49$16.04/100g
Not Available
Not Available
Directions
Season fish with salt and pepper
Place sauté pan on high heat, add butter, when butter start to turn brown (noisette), add fishs skin first
Cook fish for 3 minutes, turn it and add lemon juice.
Let it cook for 3 more minutes.
Remove fish and save it.
On the same pan, add the nu pasta (rinse it first) and the tomato sauce.
Plate it and serve it