Spicy Salmon Pasta

30 mins
Serves 2
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Directions

  1. 1Combine salmon seasoning in a small pot, then evenly sprinkle over both sides of the fillets.
  2. 2Heat olive oil in a large non-stick pan over medium-high heat. Add fillets and fry for 3 minutes per side, then baste with butter for 1 minute.
  3. 3Remove fillets and set aside, then lower heat to medium.
  4. 4Add the onion to the leftover fat in the pan and fry until soft and golden.
  5. 5Add garlic, chilli flakes and sun-dried tomatoes; fry for 1 minute.
  6. 6Stir in tomato puree and fry for 1 minute, then pour in white wine and cook until evaporated.
  7. 7Pour in chicken stock and cream; bring to a gentle simmer, then turn heat to low.
  8. 8Add cooked pasta (do not drain) and toss to coat in the sauce.
  9. 9Toss in parmesan and parsley until melted.
  10. 10Roughly break up the salmon and toss it into the pasta.
  11. 11Check seasoning and serve.

Ingredients

  • 2 x 120-150g / 4-5oz Salmon Fillets
  • 0.5 tsp Smoked Paprika
  • 0.5 tsp Cayenne Pepper
  • 0.25 tsp Salt
  • 0.25 tsp Black Pepper
  • 2 tsp Olive Oil
  • 1 tbsp Butter
  • 200 g / 7oz Linguine
  • 1 small White Onion
  • 2 cloves Garlic
  • 6 Sun-Dried Tomatoes
  • 0.5 tsp Chilli Flakes
  • 2 tbsp Tomato Puree
  • 60 ml / 1/4 cup Dry White Wine
  • 80 ml / 1/3 cup Chicken Stock
  • 160 ml / 2/3 cup Double/Heavy Cream
  • 30 g / 1oz / 1/3 cup Parmesan
  • 1 tbsp Fresh Parsley

Equipment

large non-stick pansmall potwooden spoontongs