Salmon linguine with citrus dressing

Tamara West

Time efficient ingredients and winter citrus make tonight's dinner fresh and zingy.

Salmon linguine

1 piece	Smoked salmon, 250g
2 cups	Silverbeet, leaves only, chopped, keep white stalks for another use
3	Spring onions, thinly sliced on the diagonal
1 Tbsp	Flat leaf (Italian) parsley
400 g	Linguine pasta, use fresh pasta (Main)

Dressing

2 Tbsp	Freshly squeezed orange juice
1 Tbsp	Lemon juice, or lime juice
1 tsp	Dijon mustard
½ tsp	Flaky sea salt
½ tsp	Sugar, or honey
¼ cup	Extra virgin olive oil

Directions

1. Combine dressing ingredients in a small clean jar with a tight-fitting lid. Shake well, then taste for seasoning. Set aside.
2. Remove skin and any bones from the salmon and flake into large pieces.
3. Steam silverbeet until tender and mix with the spring onions and parsley.
4. Cook linguine in boiling salted water until al dente, drain and place in a large shallow bowl. Toss with half of the dressing.
5. Place linguine on warm serving plates, top with salmon and silverbeet mixture and pour over remaining dressing.