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