Zesty summer salmon
Shelina Permalloo joins us to teach us how to make a tasty summer dish of zesty salmon pasta - which can be enjoyed even if the sun's not quite shining!
Serves 4
Ingredients
400g fusilli350g salmon fillets1 clove of garlic, finely chopped2-3 slices of lemon with skin left on2 cloves of garlic, smashed with skin on for poaching1 tsp coriander seeds for poachingStalks of parsley for poaching2 medium sized tomatoes, cut into cubes3 spring onions, finely chopped3 tbsp extra virgin olive oilSalt to season pasta waterSalt and pepper to season
To garnish:
Sprinkling of corianderLemon zestSpring Onion
Method:
Put the salmon and pasta in a pot together and cook for 10 minutes.
For the sauce, fry the spring onions, garlic, roughly chopped tomatoes, crushed coriander seeds in olive oil over medium to high heat. Season with salt and pepper and a good squeeze of lemon juice
Remove the salmon and put on a plate and drain the pasta keeping some of the water. Add pasta to the sauce along with some of the pasta cooking liquid and cook for 2-3 minutes.
Flake the salmon into the sauce and pasta along with a generous grating of lemon zest.
Serve topped with chopped coriander.