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Tuesday, March 29, 2011

Salmon and creamy dijon pasta

We found a fab deal a few days ago on salmon but as usual we had enough for several meals so I decided to find inspiration from the web and came up with this...

Our salmon was a fillet that had been cooked the day before, but you could also use cold-smoked or gravlax. Just beware that gravlax is quite salty so be gentle when seasoning. My friend at Uni used to use the Tesco value offcuts when making something similar, so you don't have to spend too much on this dish! I guess you could also add some veg such as peas or broccoli.

Ingredients (serves 2)
  • salmon (however much you have or like, maybe around 200-300g for 2 people).
  • 1 red onion, diced
  • 2 cloves of garlic, crushed
  • dried pasta (enough for 2 which is about 75g per person)
  • 250ml cream, either single, whipping or what the Finns call ruokakerma. You probably could even use a thick natural yoghurt.
  • 3 tsp Dijon mustard
  • a handful of chives or dill
  • salt and pepper for seasoning
  1. Cook pasta according to instructions. If you are using fresh pasta, obviously start cooking this as the last thing!
  2. Meanwhile, saute the onion and garlic on a medium heat until transparent, try not to get them coloured.
  3. Add the cream and dijon mustard to the onions and garlic. Taste and add more dijon if you like.
  4. Cook together for a few minutes, if it is looking a bit thick add a bit more cream (or milk).
  5. Add the herbs and season to taste
  6. Add the salmon and cook gently for a couple of minutes to warm through
  7. Drain pasta and mix the pasta and sauce together and serve
Hyvää Ruokahalua!

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