This week’s recipe, which features a classic combination of steamed salmon and lemon caper butter, is a snap to ... Spoon the sauce over the fish to coat. Add the parsley leaves and serve ...
it’s just some peanut butter – and a lot of the sauce is made from the pasta water which thickens it – some garlic, thyme, a bit of chilli, some lemon juice. I’m not sure you would even ...
Spread the butter on top of each salmon ... should be holding the juices. To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz until finely chopped.
Stir in the mascarpone and butter. Add the kale, and lemon zest and juice to taste ... about 3 to 5 minutes. Transfer the pasta to the sauce, finish with Parmesan, and toss to coat.