Hope you’re well and have enjoyed the weekend.
I actually took Friday off and had a nice long weekend. Means I actually had a relaxing one with a duvet day but also spent time with friends and family, some of whom I had the pleasure of seeing after ages too. Did some baking earlier today which always makes me happy. I think for once I’m ready for the week ahead! =) (I’ll probably regret saying that when I get to work tomorrow and see the sheer amount of xmas ads I’ve got to get through but here’s to a productive week anyway!)
I made this salmon pasta last week after work one day – it’s quick, simple, and very tasty. Crisp salmon crust encasing soft, flaky fish inside with a delicate creamy, cheesy, garlicky, mushroomy sauce. Heaven. It only took something like twenty or so minutes to do so it’s the PERFECT , slightly indulgent, dinner after a long day at work.
Ingredients (2 servings):
- 200g chestnut mushrooms
- 200g uncooked pasta
- 50g hard cheese, grated (e.g. parmesan, but I used this because that’s what was in my fridge…)
- 225ml double cream
- Salt and pepper to season
- Garlic powder
- 2 garlic cloves, minced
- 2 salmon fillets
- 2 heaped tablespoons cornflour
- Chives, chopped
- Olive oil
- Preheat your oven to gas mark 5.
- Boil pasta in salted water until al dente. Drain and set aside. Save a little of the boiled water in case you need to loosen your sauce later.
- Mix the cornflour with a generous pinch of salt, freshly cracked black pepper and around 3/4 teaspoon of garlic powder.
- Dredge the salmon in the cornflour mix, making sure to coat all the sides well. Leave to stand. (The cornflour is the secret to the crisp crust on the fish – so simple to achieve with great results!)
- Meanwhile peel and mince your garlic and chop up the mushrooms.
- Heat a couple tablespoons of olive oil in a pan and add the minced garlic and mushrooms, stir to coat, add a pinch of salt, and cook on a medium heat.
- Heat another frying pan to medium hot and add some olive oil. Carefully place the coated salmon in the pan, carefully laying it away from you to avoid any splashes. Cook for 3-4 minutes on each side until crispy then transfer to oven for ten mins, ensuring it cooks all the way through.
- Going back to your pan with the mushrooms, add the double cream, grated cheese and let it heat through until the cheese melts it and starts to thicken. (If it gets too thick, just splash in some of the boiling pasta water…)
- Season to taste, bearing in mind the cheese adds some saltiness. Stir in half of your chives and the cooked pasta to coat.
- To serve, place half of the pasta on each plate, top with your salmon fillet and sprinkle with chives – and if you’re like me, another few cheeky gratings of cheese. (I took the picture before I grated the cheese on in case you’re wondering where it got to!)
Perfect dinner indulgence… Enjoy!