Ribbon Pasta With Sweet And Sour Salmon Fillets

• For marinaded salmon fillets:
• 4x 6 ounce skinless salmon fillets
• 1 tablespoon of light virgin olive oil
• Juice and finely grated lime of one large lime
• 1 tablespoon honey (preferably lime blossom)
• 1 minced garlic clove
• 1 deseeded finely sliced red serrano chile (if very hot use half)
• For pasta:
• 1lb fettucine
• 1 red trevise or radicchio lettuce, leaves separated, washed and drained
• 1 tablespoon of light olive oil
• 2 tablespoons of balsamic vinegar
• 3 tablespoons of bottled capers, rinsed, drained, and patted dry
• 2 tablespoons chopped fresh flat-leaf parsley
• Lime wedges to serve

1. Mix together the light olive oil, lime juice and rind, honey, garlic and sliced chili and season with freshly ground black pepper.
2. Place the salmon fillets in a dish and pour over the marinade, turning the fillets over so they are fully coated. Cover and leave to marinate for at least 30 minutes.
3. Preheat broiler to a medium heat. Line baking sheet with aluminum foil. Place salmon on foil and broil for 7-8 minutes depending on thickness, turning once during the cooking time. The salmon should be just browning on the outside, yet slightly pink in the centre.
4. Meanwhile, place the pasta into a pan of boiling lightly salted water and cook according to pack instructions.
5. Drain pasta and return to the pan off the heat with the salad leaves, oil, vinegar, capers and chopped parsley. Toss through gently and season to taste.
6. Divide the pasta between warmed serving plates, top each with a piece of salmon and serve with a lime wedge to squeeze over.

salmon, olive oil, lime of one large, honey, garlic, red serrano, pasta, fettucine, red trevise, olive oil, balsamic vinegar, capers, flatleaf, serve

Taken from www.epicurious.com/recipes/member/views/ribbon-pasta-with-sweet-and-sour-salmon-fillets-1200267 (may not work)