Salmon pasta grill
Serves 3-4 Ready in 20 min
1 bay leaf
300g salmon fillets (about 2 fillets) 175-200g conchiglie pasta
1 tbsp wholegrain mustard
About 75g sourdough or day-old bread, broken into chunks
A few sprigs of dill
1 Pour the cream into a small pan, add the bay leaf and the fish (skin-side up) so that it’s covered by cream. Bring almost to the boil, take the pan off the heat, cover and leave for 8-10 min. Meanwhile, cook the pasta as directed on the pack.
2 Heat the grill and put an oven-proof dish underneath to heat up. Once hot, drain the pasta and spread it out in the dish. Take the salmon out of the cream and skin it. Break it into large flakes, tucking them into the pasta.
3 Whisk the mustard and lots of seasoning into the cream. Pour the sauce over the pasta and fish. Scatter the bread chunks and dill sprigs over the top. Drizzle with olive oil. Grill for a few min, until the bread is golden and crunchy.
2 008kJ per serving 24g fat 10.5g sat fat