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Spiced Salmon Crusted Fillet with Tagliatelle Trapanese


  • 2 Prepped Salmon Fillets 
  • Parmesan cheese
  • Cajun Spice 
  • 2 Servings of Trapanese
  • 2 portions of Taglaitelle


  1. Pre heat your oven to 180C
  2. Open the salmon pouch and add the Cajun spice to the bag. Fold back down and gently shake to coat the salmon evenly. Be carefully not to damage the salmon fillets when doing this
  3. Put a large pan of water on to boil and add a pinch of salt 
  4. Place a frying pan on a high heat add 1tbsp of oil. When hot add the salmon flesh side down and cook for 2 minutes. Gently roll onto its side and cook for 1 minute. Repeat on the other side for 1 minute. Keep you pan to finish the salmon off later 
  5. On a preheated oven tray place the fish skin side down and place in the oven for 6-8 minutes. After 2 minutes of cooking add the pasta to the water
  6. Remove the salmon and place back in the frying pan it was cooked in skin side up. Take a fork and using one of its teeth slide under the skin and gently roll down to remove the skin
  7. Discard the skin and using the back of the fork flake the salmon. Drain the pasta and add to the pan. Add the trapanese sauce and simmer for one minute. Split between two plates. 
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