Here’s a lovely spring/summery dish you can whip up in less than 20 minutes.
It may not be summer quite yet but there are a few warmer days here and there and this recipe will have you feeling that it’s just around the corner.
Use wild salmon rather than the farmed, fake-colored variety if you can find it and go for organic ingredients where possible.
1 lb (450g) pasta – such as penne, rotini, etc
1 tablespoon of extra-v olive oil
1 lb (450g) of asparagus, trimmed and quartered or a large fennel bulb, trimmed and sliced
1.25 lbs (600g) of wild salmon fillets, cubed
8 fl oz (230ml) of dry white wine
7 oz (200g) of crème fraiche – low fat if you prefer
1 oz (28g) of fresh mint, chopped
1 oz (28g) of fresh parsley, chopped
2 oz (56g) of pine kernels, lightly toasted
Sea salt, freshly ground black pepper
Cook the pasta according to instructions
Heat the oil in skillet – add the asparagus or fennel – sauté for a few minutes until softened and starting to brown – add the salmon pieces and cook 2-3 minutes until lightly colored.
Add the wine and cook gently for 2-3 mins until reduced by half then add the crème fraiche, mint and parsley; warm through and season with sea salt and black pepper.
Tip the cooked, drained pasta into the skillet and gently combine everything.
Sprinkle with pine kernels to serve.