Name: Levi Roots Reggae Reggae king prawn and salmon linguini recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves: 2
Ingredients: 2 salmon fillets; 250g raw king prawns; ½ medium red onion – finely diced; 300ml crème fraiche; 2tbsp olive oil; ½ bottle Reggae Reggae sauce; 2 spring onions – finely chopped; 100ml white wine; 300g fresh linguini – or pasta of choice; 8 cherry tomatoes – halved; 50g spinach

By Levi Roots

published 8 February 2011

in Recipes

Cook along with celebrity chef Levi Roots as he shows you how to make this easy salmon and prawn pasta dish in this special step-by-step video recipe. We love how Levi Roots has used his special Reggae Reggae sauce to bring a new flavour to a traditional seafood dish. If you want to make this dish more of a family-friendly-bargain then we recommend buying a bag of frozen prawns rather than fresh - you can keep them at the back of your freezer for future mid-week dinners. We've got a feeling this king prawn and salmon linguini is going to become a family favourite.

Ingredients

2 salmon fillets
250g raw king prawns
½ medium red onion – finely diced
300ml crème fraiche
2tbsp olive oil
½ bottle Reggae Reggae sauce
2 spring onions – finely chopped
100ml white wine
300g fresh linguini – or pasta of choice
8 cherry tomatoes – halved
50g spinach

WEIGHT CONVERTER

I want to convert...

grams

cups

Method

Heat ½ the oil in a pan and lightly fry the salmon fillets, place on a baking tray and put under a medium heat grill for 25 mins.
While the salmon is cooking, heat the rest of the oil in a pan, sauté off the onions and add the prawns. Pour over the white wine and Reggae Reggae sauce, then leave to gently simmer.
Meanwhile bring a pan of salted water to the boil and add the pasta to cook for 6 mins or until tender.
Stir the crème fraiche into the sauce along with the cherry tomatoes and spinach and take the salmon from under the grill. Gently flake it into the sauce using a fork (be careful to pick out any bones) and stir through.
Drain the pasta and place a pile on each plate, top with a generous helping of the sauce.

Top Tip for making Levi Roots Reggae Reggae king prawn and salmon linguini

Top tip: Use low-fat crème fraiche to keep the calories down.

Levi Roots is a Jamaican-born chef and the inventor of the famous homemade BBQ sauce 'Reggae Reggae Sauce' seen in your local supermarket. Levi began his food journey in a tiny little village called Clarendon in Jamaica with his grandmother. He enjoyed helping her in the kitchen and believes she taught him the secrets of how to perfectly mix Caribbean flavours, herbs and spices all together as well as discovering his love for music when attending his grandmothers church. With his parents working in the Brixton, so they could bring their six children over to the UK, Levi finally was the last to move to London in 1970. By 1991, Levi had seven children and lived in Brixton, where he created his famous sauce and decided to create a stall called the 'Rasta'raunt' at Notting Hill Carnival, which combined Jamaican music and the food he was cooking together using his delicious Reggae Reggae sauce. After years of trying to launch the product, Levi was spotted by a researcher from the BBC and was asked to appear on Dragon's Den. Despite trepidation, the sauce was an instant hit to dragons and Levi gave 40% of his business to Dragons Peter Jones and Richard Farleigh for £50,000 investment. By 2007, the sauce had hit the shelves across the country and it is now an essential item in many peoples cupboards. It truly is one of a kind and can be used in many different ways from marinading your chicken with it, to splashing it on top of a delicious rice dish, we've got some of our favourite recipes from the man himself for you to try.