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