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Zucchini angel hair pasta with barbecued salmon

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 200g dried angel hair pasta
  • 80ml (1/3 cup) olive oil
  • 5 (about 1kg) zucchini, coarsely grated
  • 2 garlic cloves, thinly sliced
  • 2 1/2 tablespoons currants
  • 2 1/2 tablespoons pine nuts
  • 3 drained anchovy fillets, finely chopped
  • 4 skin-on salmon fillets
  • 2 teaspoons olive oil, extra
  • 1/3 cup chopped fresh basil
  • 1 lemon, juiced


  • 1
    Cook the pasta in a saucepan of salted boiling water until al dente. Refresh under cold water. Drain. Transfer to a bowl. Add 2 teaspoons of the oil. Toss to combine.
  • 2
    Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Stir in the zucchini, garlic, currants, pine nuts and anchovy for 5-6 minutes or until the zucchini is just tender.
  • 3
    Preheat a barbecue grill or chargrill on medium-high. Brush salmon with extra oil. Season. Cook, skin-side down, for 5 minutes. Turn and cook for 3 minutes or until cooked.
  • 4
    Add the zucchini mixture, basil and lemon juice to the pasta mixture. Toss to combine. Serve with salmon.

Source: taste.com.au


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