Holidaying can be expensive, especially when you’re dining out up to three meals a day. When you stay at one of our four conveniently located properties in Canberra, every room comes equipped with full kitchen and laundry facilities, including an espresso machine so keeping yourself, and your travelling companions full, happy and ready to take on Canberra’s attractions has never been easier, or more affordable.
With this in mind, Abode Group Head Chef Duncan Winter, of No.10 Restaurant + Bar, has put together a quick, healthy and delicious dish that ticks all the boxes. Whip it up in the comfort of your own Abode Hotel.
PAN SEARED ATLANTIC SALMON
Served with cherry tomatoes, lemon, zucchini, rocket, pesto, soft ricotta and spaghetti.
WHAT YOU NEED (SERVES 4)
1 packet (500g) quality dry spaghetti
1 tbs salt
1 bunch of basil
100g wild rocket
50g pine nuts
3 tbs extra virgin olive oil
50g grated parmesan cheese
300g Atlantic salmon fillet
1 tbs extra virgin olive oil
200g cherry tomatoes
1 clove garlic diced
250g soft ricotta
WHAT TO DO
Fill large pot with salted water and place on highest setting for boiling your pasta.
To make the pesto, shred the basil and rocket on a cutting board and add to a medium kitchen bowl, reserving some small leaves of basil, rocket, and some cherry tomatoes for garnish. Crush the pine nuts with your knife and add to the shredded basil and rocket along with the grated parmesan and oil. Mix all ingredients together with a pinch of salt.
Next, we need to prepare some additional garnishes for the pasta. With a peeler make long strips or ribbons of zucchini and set aside. Slice the cherry tomatoes in half, grate half the zest of the lemon and squeeze half the juice over the cherry tomatoes.
Place the salmon fillet on a small plate and season with salt and pepper. “
Place a frying pan on medium to high heat. Once the pan is hot, oil the salmon fillet and carefully place it in the pan. It should react with an immediate sizzle. Reduce the pan to medium heat, continue to cook for 2 minutes and then turn for a further 2 minutes on the other side. Remove from the pan and set aside to rest.
Drop the spaghetti into the boiling, salted water and stir to avoid sticking. Follow the cooking time noted on the packet minus 1 minute.
Once the pasta is cooked, strain and reserve approximately 200ml of the pasta water. Place the pot you cooked the pasta in back onto medium heat. Add 1 tbs olive oil and 1 clove diced garlic. Then add the cherry tomatoes, zucchini ribbons and cook for a minute. Now the spaghetti can go in along with the pasta water, pesto and ricotta. Add freshly ground black pepper and season if necessary with salt.
To serve, portion into bowls or on a large platter to share in the centre of the table. Then with a fork gently flake the salmon and scatter over the pasta, garnishing with basil and rocket leaves, cherry tomatoes and extra parmesan on the side. Enjoy!
Booking a trip to Canberra these Summer holidays? Abode Hotels has you covered for short and long term stays, with free Wi-Fi, free cancellation and free parking*. Book your stay here.
*Free Parking available at all properties, with the exception of Abode Woden.