Ingredients:
2 tablespoons olive oil
90 g drained capers
2 cloves garlic
1 whole preserved lemons
400 g farfalle pasta
250 g sugar snap peas, topped
4 (200 g) salmon steaks, skin removed
salt and pepper
1 bunch dill, leaves picked
1 tablespoon extra virgin olive oil
Directions:
Heat half the olive oil in a large heavy based non stick frying pan over medium high heat.
Add capers and cook stirring for 6-8 mins or until slightly crisp.
Add garlic and cook, stirring for one minute or until aromatic.
Transfer to a plate and set aside.
Use a small sharp knife to cut the flesh away from the lemon rind.
Discard flesh and remove white pith from rind.
Rinse rind under cold running water and chop.
Cook pasta in a large saucepan of salted boiling water, adding sugar snap peas in the last 2-3 minutes, for 10-12 mins or until pasta is al dente and sugar snap peas are bright green and tender crisp.
Meanwhile brush both sides of salmon with a little of the remaining olive oil and season with salt and pepper.
Heat frying pan over medium high heat.
Add salmon and cook for 3-4 mins each side for medium rare or until cooked to your liking.
Transfer to plate and set aside for 5 mins to cool slightly.
Use a fork to flake salmon into large pieces.
Drain paster and return to pan.
Add caper mixture, preserved lemon, dill and extra virgin olive oil.
Toss well to combine.
Taste and season with pepper.
Serve.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.