Sal­mon the star

Quick bake makes a great mid-week choice

Central and North Burnett Times - - EASY EATING - PURE FOOD with Do­minique Rizzo More at do­mini­quer­izzo.com

FOR­GET creamy, heavy sauces full of fats, this is a de­li­cious lighter-style sauce that is quick to put to­gether and re­quires ab­so­lutely no cook­ing. You can also use this for a dress­ing on sal­ads, fish or chicken. Make this up and keep it in the fridge to also use as a spread on sand­wiches or in wraps.

Sal­mon, lemon and herb pasta

Serves 4

IN­GRE­DI­ENTS: 2 x 220g sal­mon fil­lets, skin off; 500g fet­tuc­cine pasta or sim­i­lar. For the sauce – makes 1 ½ cups: 1 cup of nat­u­ral yogurt; 2 tbs of may­on­naise; 1 tbs of lemon zest; ¼ cup lemon juice; ½ bunch chives, finely chopped; salt and pep­per

METHOD: Pre­heat the oven to 195C. Wrap the sal­mon in bak­ing paper and al­foil and bake for 20 min­utes. Al­low the sal­mon to cool and then flake it apart.

Com­bine all the in­gre­di­ents for the sauce and sea­son with salt and pep­per.

Cook the pasta as directed on the back of the packet in plenty of salted wa­ter. Drain the pasta, re­serv­ing some of the pasta wa­ter. Toss the pasta with enough of the sauce to just cover the pasta. Toss through the flaked sal­mon and a touch of the hot pasta wa­ter to just loosen up the sauce. Serve scat­tered with more chives and a side salad.

TIPS: Feel free to add shred­ded chicken in­stead of the sal­mon, and wilted baby spinach. You can also use smoked sal­mon or tinned sal­mon.

PHOTO: CON­TRIB­UTED

Sal­mon is the hero of this saucy num­ber.

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