Salmon
Salmon pasta
For such a simple dish, this salmon pasta tastes really special. Slowly cooking the leeks and spring onions brings out their sweetness which complements the salmon so well. A good recipe for date night!
Ingredients:
- 160g/5¾oz short pasta, such as penne
- 25g/1oz butter
- 1 tbsp olive oil
- 1 large leek, thinly sliced
- 4 spring onions, thinly sliced
- 1 tbsp fresh thyme leaves
- 2 x 120g/4¼oz salmon fillets, skin removed
- 1 lemon, zest and juice
- 3 tbsp full-fat crème fraîche
- salt and freshly ground black pepper
Directions:
- Cook the pasta in a saucepan of boiling water according to the packet instructions until just tender (al dente). Drain and reserve 100ml/3½fl oz cooking water.
- Meanwhile, heat the butter and oil in a shallow casserole dish or frying pan with a lid over a medium–low heat. Fry the leek, spring onion and thyme leaves for 5 minutes, stirring regularly until starting to soften. Do not allow the leeks to take on any colour – keep an eye on them and reduce the temperature if necessary.
- Place the salmon fillets on top of the leeks, season really well with salt and pepper and add the lemon zest and juice. Cover with a lid and continue to cook for 5 minutes. Remove the lid, flip the salmon over, cover and cook for a further 3 minutes.
- Transfer the salmon to a plate and set aside. Stir the crème fraîche into the leek mixture then slowly add the reserved pasta water. Bring to a bubble and season to taste with salt and pepper.
- Stir in the pasta and allow to heat through. Divide between two plates and flake a salmon fillet over each plate.