Bucatini with avocado-basil sauce and salmon

Name: Bucatini with avocado-basil sauce and salmon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 TABLESPOONS Pecan kernels; 1 collar Basil; 2 Garlic cloves; 2 Limes; 2 ripe avocados; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Chili Flakes; 300 g long pasta (e.g. bucatini); 4 piece(s) (each approx. 125 g) Salmon fillet; 2 TABLESPOONS clarified butter

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 TABLESPOONS Pecan kernels
1 collar Basil
2 Garlic cloves
2 Limes
2 ripe avocados
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Chili Flakes
300 g long pasta (e.g. bucatini)
4 piece(s) (each approx. 125 g) Salmon fillet
2 TABLESPOONS clarified butter

Directions

1
Roughly chop the nuts. Wash basil, shake dry, pluck off leaves and cut finely. Peel garlic and chop roughly. Halve and squeeze the limes. Halve avocados, remove seeds and peel the flesh. Place the nuts, garlic, lime juice and a good half of the basil in a tall mixing bowl and puree finely with a hand blender. Season to taste with salt, pepper and sugar.
2
Cook the pasta in 2-3 l boiling salted water (1 teaspoon salt per litre) according to the package instructions.
3
In the meantime, rinse the salmon and pat dry. Heat clarified butter in a pan. Fry the fish for about 2 minutes on each side. Season with salt, pepper and chili flakes.
4
Remove approx. 1⁄4 l from the pasta cooking water. Drain the pasta and let it drain. Gradually stir the pasta water into the avocado cream until a sauce is formed. Season again with salt, pepper and sugar. Mix with the noodles. Sprinkle with remaining basil and serve with salmon.