625 gm poached wild salmon (or wild salmon tails)
500 gm fettuccine cooked al dente
20 gm fresh basil leaves finely chopped
5 tablespoons extra virgin olive oil
juice of 1 lemon
2 garlic cloves minced
1/2 teaspoon sea salt
2 teaspoons freshly-ground black pepper
Skin the poached wild salmon, break into pieces and set aside. Place the basil, lemon juice, garlic, salt and pepper into a large sauce pan. Add the wild salmon pieces and stir gently over very low heat until just warm. Toss lightly with the cooked fettuccine.
Serve with grated Parmesan.