Ingredients
Serves 4
500gr Atlantic salmon, cut into large chunks
2 leeks, chopped finely and well washed
500gr pasta of choice (linguine works well)
2 tbsp baby capers in salt, well rinsed
1 clove garlic, crushed
2 cups cavolo nero (black cabbage), shredded
Juice of 1 lemon
2 tbsp olive oil
Splash of white wine
Freshly ground black pepper
Salt flakes
Method
Cook linguine in a large pot of salted boiling water until al dente.
Heat a splash of oil in a frying pan and cook leeks over low heat until soft and translucent (you do not want to brown them!)
In another fry pan, heat another splash of oil until quite hot and add salmon, leeks, capers, garlic and salt & pepper. Cook until salmon is at desired stage of "doneness" (I like it quite rare in the middle). Add lemon juice, white wine, cavolo nero and pasta.
Toss together and serve immediately.