Ingredients
• 200g dried angel hair pasta
• 80ml (1/3 cup) olive oil
• 5 (about 1kg) zucchini, coarsely grated
• 2 garlic cloves, thinly sliced
• 2 1/2 tbs currants
• 2 1/2 tbs pine nuts
• 3 drained anchovy fillets, finely chopped
• 4 skin-on salmon fillets
• 2 tsp olive oil, extra
• 1/3 cup chopped fresh basil
• 1 lemon, juiced
Method
1. Cook the pasta in a saucepan of salted boiling water until al dente. Refresh under cold water. Drain. Transfer to a bowl. Add 2 tsp of the oil. Toss to combine.
2. Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Stir in the zucchini, garlic, currants, pine nuts and anchovy for 5-6 minutes or until the zucchini is just tender.
3. Preheat a barbecue grill or chargrill on medium-high. Brush salmon with extra oil. Season. Cook, skin-side down, for 5 minutes. Turn and cook for 3 minutes or until cooked.
4. Add the zucchini mixture, basil and lemon juice to the pasta mixture. Toss to combine. Serve with salmon.
