The Red Shoes...
my darling daughter the poser and...
playtime at the mall.
It is also successfully trying a new recipe. Hurrah!
The dish is Orecchiette with Salmon and Vodka
2 x Atlantic Salmon Fillets (250g each), skin and bones removed
1/4 cup of Vodka
2 Lemons, juiced and zest finely grated
Sea salt and freshly cracked black pepper
1 cup of fresh or frozen peas
1 tblspn extra virgin olive oil
200g Ricotta, crumbled
1/2 cup of basil leaves, roughly chopped
1/2 cup of mint leaves, roughly chopped
Preheat oven to 180C fan forced (200C conventional)
Place salmon in an ovenproof dish. Pour over the vodka, the juice and the zest of one lemon. Season with salt and pepper. Set aside for 10-15 minutes to let the flavours develop. Cover with foil and bake for 5-10 minutes for medium or until cooked to your liking. Allow salmon to cool slightly, then flake into chunks and set aside.
Meanwhile, cook the orecchiette in a large pot of boiling salted water for 10 minutes or until al dente. About 1-2 minutes before past is done, add peas. Drain pasta and peas an dplace in a large bowl. Add a little olive oil to lightly coat. Add ricotta, herbs, remaining lemon juice and zest and a drizzle of olive oil and gently combine. Add salmon and season. Serve immediately.
If you have any juice still left in the pot after cooking the salmon, include it as we found the salmon really soaked up all the juices even after cooking.