I seem to be cooking with fish a lot these days. Of course I absolutely love the stuff. However, there is method to my madness. I have given up meat for Lent this year so it’s been quite a fun challenge coming up with a range of recipes that do not require it. I made this for dinner the other night. It’s an elegant salmon pasta that you can put together for that special someone in your life. This dish goes really well with a tomato salad. The recipe continues below.
200g farfalle (butterfly) pasta
250 hot-smoked salmon*
1/2 cup baby spinach, washed and dried
100g french beans, trimmed
Salt and pepper
You will need:
Large cooking pot
Boil water in a kettle. Once boiled, place the large pot on the stove, over a high heat. Add one tablespoon of salt to the water. This adds flavour to the pasta. Cook pasta according to the instructions on the packet.
When the pasta is al dente, drain and return to the cooking pan. Pour in two tablespoons of olive oil, then add the spinach and beans and stir. Cover and keep to one side.
Using two forks flake the salmon by tearing it into chunks. This step is much easier with your fingers (make sure your hands are spotlessly clean…but of course they should be).
Add the salmon to the pasta and stir.
Serve with a tomato salad (see below).
*Hot-smoked salmon, as the name suggests, has been cured by cooking the salmon using flavoured smoke. Find it in the fridge section of your supermarket near the dips and cured meats.
Terrific Tomatoes Insalata
Insalata is italian for salad. When selecting tomatoes choose bright red ones that look firm and plump. DO NOT STORE THEM IN THE FRIDGE. This makes them yucky and firm. You want juicy tomatoes that are bursting with flavour. Store them at room temperature for best results when cooking. Remember – organic is good for you and the environment.
2 tomatoes, about 50g each
4 basil leaves (optional)
You Will Need:
Slice the tomatoes carefully into 5 mm rings. Lay them on a serving plate and sprinkle with a pinch of salt according to taste. Drizzle with olive oil and serve.
By Brendon D’Souza a.k.a. The Smiling Chef