Home
Recipes
olive oil

Spanish inspired baked beans

Beans recipes

Spanish inspired baked beans

1 hour and 15 minutes

Gnocchi with arrabbiata sauce

Gnocchi recipes

Gnocchi with arrabbiata sauce

45 minutes

Roasted cauliflower steak with turmeric-and-Gruberg cauliflower purée

Cauliflower recipes

Roasted cauliflower steak with turmeric-and-Gruberg cauliflower purée

20 minutes

Roast onions with miso cream

Onion recipes

Roast onions with miso cream

30 minutes

Broken handkerchief pasta

Lasagne recipes

Broken handkerchief pasta

30 minutes

Baked onion with maple glaze

Nightshade recipes

Baked onion with maple glaze

40 minutes

Smoky brinjal pasta with creamy tahini

Brinjal recipes

Smoky brinjal pasta with creamy tahini

40 minutes

Sourdough pizza dough

Italian recipes

Sourdough pizza dough

8 minutes

Grana Padano broth with roasted Romanesco cauliflower

Cauliflower recipes

Grana Padano broth with roasted Romanesco cauliflower

2 hours 15 minutes

Spicy prawn and mussel stew with butter-toasted ciabatta

Prawns and

Spicy prawn and mussel stew with butter-toasted ciabatta

25 minutes

Trout with harissa chickpeas and warm artichoke salad

Salad recipes

Trout with harissa chickpeas and warm artichoke salad

10 minutes

Hot-smoked salmon with cacio e pepe cream

Fish recipes

Hot-smoked salmon with cacio e pepe cream

30 minutes

Load more

Hot-smoked salmon with cacio e pepe cream

By Abigail Donnelly

Serves 2

Difficulty Medium

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2 red peppers, quartered and seeded
1 large brinjal, roughly chopped
2 T olive oil
sea salt and freshly ground black pepper, to taste
Woolworths hot-smoked salmon with pepper, mustard seeds and dill 180 g, flaked

For the cacio e pepe-style sauce:

2 T butter
2 garlic cloves, crushed
½ cup cream
Grana Padano 40 g, finely grated
1 t freshly ground black pepper

Method

1. Preheat oven to 200°C. Toss the peppers and brinjal in the olive oil, season and roast for 25–30 minutes or until soft and slightly caramelised.

2. To make the sauce, melt the butter in a saucepan over a medium heat. Add the garlic and cook until fragrant. Add the cream and bring to a gentle simmer. Stir in the Grana Padano and pepper until smooth and glossy.

3. To serve, arrange the roasted vegetables on plates, top with the flaked salmon and spoon over the sauce.

Cook’s note: The cacio e pepe-style cream sauce also works beautifully as a pasta topping or drizzled over charred greens.

Find more seafood recipes here

Photographs: Jan Ras
Food assistant: Bianca Jones