Ray's Panfried Regal Fresh Cuts Salmon Escalopes with Spaghetti in Insalata

Ingredients (Serves 4)

1 small clove garlic, finely chopped

zest of 1 lemon

5 vine ripened tomatoes, cored and chopped about 2cm

1 cup good quality pitted black olives

75mls Olivado cold pressed extra virgin avocado oil

salt and freshly ground black pepper

3 tablespoons Olivado cold pressed extra virgin avocado oil

600g Regal Fresh Cuts Salmon Escalopes

flour for dusting

300g Italian dried spaghetti, boiled until al dente in plenty of well salted boiling water

basil leaves for serving

Method

Put the garlic, tomatoes, olives and extra virgin olive oil into a large salad bowl. Mix well, taste and season. Cover and let stand 1 hour.

Heat the olive oil over moderate heat. Dust the salmon lightly with flour and panfry until golden on each side and just cooked through.

Add the tomato mixture and plenty of basil leaves to the hot spaghetti. Mix well.

Serve the salmon on the pasta and tomatoes.