Flaked herb & honey-glazed sal­mon on pasta

Friday - - Good Food -

Prep time 15 mins Cook­ing time 20 mins Serves 4


500g sal­mon fil­let, skin re­moved 1 tbsp olive oil 1 tbsp mix of dried basil and oregano 1 tbsp chopped flat-leaf pars­ley 1 tbsp honey


1 tbsp olive oil 3 shal­lots, finely chopped 2 tbsp pesto 150ml veg­etable stock 50g sun-dried toma­toes in oil, thinly sliced (re­serve the oil) 200g cream cheese 400g pasta of your choice, cooked ac­cord­ing to pack­age in­struc­tions (re­serve 1/4 cup of cook­ing liq­uid) 1 tbsp chopped flat-leaf pars­ley

1 Brush both sides of the sal­mon with oil. Sprin­kle the skin­less side with the dried herb mix and the pars­ley; sea­son lightly with salt and pep­per. Driz­zle the honey over the herbs.

2 Place the sal­mon in a large fry­ing pan over medium heat. Sauté for about 4 min­utes, turn­ing half­way. Cook un­til done but still ten­der.

3 Trans­fer the sal­mon to a plate and use a fork to flake it into bite-size pieces. Keep at room tem­per­a­ture.

4 To pre­pare the pasta, heat the oil in a pan over medium heat and sauté the shal­lots un­til golden, about 4 min­utes.

5 Stir in the pesto and stock, and sim­mer for about 2 min­utes.

6 Stir in the sun-dried toma­toes and cream cheese and sea­son with salt and pep­per. Re­duce the heat to low.

7 Driz­zle the re­served sun-dried tomato oil over the cooked pasta. Toss and then spoon the pasta into the sim­mer­ing sauce.

8 Add the re­served cook­ing liq­uid from the pasta and toss again to en­sure the pasta is evenly coated with the sauce.

9 Spoon on to a plate and top with the sal­mon and pars­ley. Serve im­me­di­ately.

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