Who said pasta had to be sloppy and unhealthy? Salmon is one of my favourite fish to cook with, its super versatile and more importantly its packed with goodness. So here I bring to you my light and creamy salmon farfalle with a pop of freshness brought by the peas. Ok ok, this recipe is not exactly reinventing the wheel but if you want to make it extra special why not add some crispy skin for some crunch.. a couple of little extra touches can really make a midweek meal feel special...I hope you enjoy this recipe as much as I do.
Prep time 10 mins
Cooking time 20 mins
200g dry farfalle pasta
2 skin on salmon fillets
2tbsp olive oil
Salt and pepper
1tbsp butter
1 onion, finely diced
200ml veg stock
100g frozen peas
150ml double cream (creme fraiche if you're watching the calories)
1 lemon
Sprinkling of fresh dill
Fresh pea shoots
Crispy skin removed from the salmon fillets
Bring a large sauce pan of water to the boil, add a large pinch of salt and cook the pasta according to the packaging.
While the pasta is cooking, season the salmon fillets with salt and pepper and heat the oil in a frying pan on medium high. Place the fillets skin side down for 5 mins.
In another deep frying pan add the butter and heat gently, once melted add the diced onion and sauté gently until tender, about 8 mins.
Flip your salmon and let it cook flesh side down for 2 mins, then place on a plate to cool slightly, its really important to put it on the plate with the skin facing up or it will lose its crispiness.
Back to the onions.. add the veg stock and frozen peas turn the heat up to high and allow to reduce by half.
Once your salmon is cooled enough to handle, gently run a knife along the under side of the skin to remove and set aside until needed (want it more crispy see the tips below)
Then break the salmon up into nice big flakes and add to the pea mixture once it has reduced.
Your pasta should be done by now so drain and then pop that in with the sauce.
Add the double cream and mix well until everything is coated, allow to cook for a minute have a taste and then season with salt and pepper according to your taste.
Just before serving add a squeeze of lemon juice (about 1tbsp), the fresh dill and then pop in to a bowl garnishing with the crispy skin, peashoots and an extra wedge of lemon.
Enjoy!!
Once you remove the skin from the salmon if you'd like it to crisp up even more, go back to the pan and wipe out any excess oil, turn the heat to medium high and pop the skin back in.
I also like to grate a little lemon zest over my bowl before I eat it.
