Spicy Salmon Pasta

30 mins
Serves 2
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Directions

  1. 1In a small pot, combine salmon seasoning (smoked paprika, cayenne pepper, salt, and black pepper). Sprinkle evenly over both sides of the salmon fillets.
  2. 2Heat olive oil in a large non-stick pan over medium-high heat. Add the fillets and fry for 3 minutes per side, then baste with butter for 1 minute until cooked through.
  3. 3Remove salmon and set aside. Lower heat to medium.
  4. 4Cook linguine in salted boiling water until al dente. Do not drain.
  5. 5Add onion to the pan and fry until soft and golden. Add garlic, chilli flakes, and sun-dried tomatoes; fry for 1 minute.
  6. 6Stir in tomato puree and fry for 1 minute. Add white wine and cook until evaporated.
  7. 7Pour in chicken stock and cream. Bring to a simmer, then reduce heat to low.
  8. 8Add cooked pasta to the sauce and toss to coat. Toss in parmesan and parsley until melted.
  9. 9Break up salmon and add to pasta. Toss gently.
  10. 10Check 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