This recipe is easy and very good for you. It is great for using up leftover cooked salmon, but it is so tasty I often cook salmon specially for it! You can use any pasta shapes for this. I particularly like the ones that mix together plain and spinach pasta shapes so you get the lovely combination of pink salmon and the odd bit of green pasta. Cooking salmon is very easy and this method works for most fish. I always buy sustainably fished or farmed, skinless and boneless salmon pieces from the fish counter of my favourite store. If they are not already prepared that way, just ask the fishmonger to skin and bone the fish for you. When you are ready to cook the fish, just lay a large piece of aluminium foil on a baking pan top shiny side down. Place a few small pieces of butter on it. Lay the fish on top of the butter. Place a few more bits of butter on top of the fish along with any herbs you might like – dill or parsley are very nice – or just a bit of pepper will do if you have no herbs to hand. Wrap the foil all around the fish and fold over the edges to seal. Place in the oven at about 300℉ to 350℉ or 150℃ to 170℃ (depending on how fierce your oven is) for about 15 to 20 minutes until the salmon is no longer opaque and flakes easily with a fork. That’s it! I often cook a large piece and quickly cool any leftovers. Then I put them in the fridge to use for the most amazing salmon salad – or sandwiches - the next day.
About 8 ounces dried pasta shapes, enough for 4 people
One piece of cooked salmon (about the size of the palm of your hand, doubled)
3 to 4 dessert spoons of half fat crème fraîche
½ teaspoon dried dill (or use 1 teaspoon fresh if you have it)
1 small bag of ready washed spinach
Cook the pasta in boiling water according to package instructions. Meanwhile, flake the salmon into chunks. When the pasta is cooked, drain it and return to the pan. Return the pan to the hob and put the heat on as low as possible. Add the chunks of salmon, crème fraîche, dill and spinach to the pan and toss gently. Put the lid on the pan and turn off the heat. Let the spinach wilt and the salmon heat through. Stir again and then remove from heat and serve immediately.
I’m linking up with these tasty recipe exchanges:-
Tempt My Tummy Tuesday at Blessed with Grace
Tuesdays at the Table at All the Small Stuff
Tasty Tuesday at Beauty and Bedlam and
Mouthwatering Mondays at A Southern Fairytale