Sunday, 4 March 2012

Salmon and Tomato Pasta

Posted by Kim Fong On 2:20 pm No comments

salmon&tomato1


My two not so favourite ingredients (Salmon and Tomato). So this quick meal comes to you from OG. This recipe, serves two and will leave you satisfied yet fresh and not greasy and heavy.

Ingredients
250g Pasta
200g fresh Salmon fillet (skin off) cut into about 1.5 inches squared
1 large tomato (diced) (For more intense flavour best to use cherry tomatoes)
1 clove garlic (roughly chopped)
1/3 medium onion
1 tblspn butter
1 tblspn olive oil
roughly chopped fresh herbs includes: parsley, basil, chives, lemon thyme, dill (can also use dried herbs if fresh isn’t available)
Fresh baby spinach (washed) – optional
Salt and pepper to taste
Chilli flakes - optional

Method
1. Boil pasta (as per packet instructions). Set aside.

2. Roughly cover salmon pieces with chopped garlic.

3. In pan, melt butter and heat olive oil on medium to high heat. Add onions (and dried herbs if using dried) and cook until translucent/starting to brown. [Tips on cooking onions check out learnalicious.]

4. Add garlic coated salmon pieces to pan. Allow to sear on one side before turning over. Turn salmon pieces and stir onions in pot to ensure they don’t burn. Salmon cooks very quickly. Time depends on thickness of your fillet. Can be anywhere from 30 seconds to 3 minutes.

5. Add in tomatoes, cooked pasta, salt and half the fresh herbs. Stir gently to ensure the salmon doesn’t break up. If you notice the bottom of the pan is starting to stick, add a dash of water to lift this flavour with your spoon. If it appears a bit dry, add a splash more of olive oil.

6. Add spinach and remaining herbs and serve with salt, pepper and chilli flakes.


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salmon&tomato2


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