Creamy salmon pasta with tomato & rocket
FULL METHOD & RECIPE CARD AVAILABLE SOON.
Pantry staples: Cooking oil, salt
Allergens: Onion, garlic, dairy, wheat, gluten, fish, egg
Note: To give this dish an extra crunch, you can remove the salmon skin and crisp it up by lightly oiling the skin and placing it in a hot oven or hot frying pan until dry and crisp. Cool it down, then crush it up in a mortar and pestle or in a zip lock bag with a rolling pin and mix it in with the pangrattato!
1. Prepare the ingredients: Wash the vegetables. Cut the onions in half then thinly slice. Grate the parmesan. Grate or finely chop the garlic.
2. Make the pangrattato: Heat a splash of oil in a frying pan. Add the garlic and cook for 1 minute or until fragrant. If required, add another splash of oil then add the breadcrumbs and toast for 2 minutes or until darker in colour. Transfer mixture to a bowl to cool. Once cooled, stir through most of the parmesan cheese, reserving some for garnish.
3. Cook the salmon: In a frying pan, heat a splash of oil over medium heat. Add the salmon skin side down and cook for 3 minutes. Gently flip the fish and continue cooking on the otherside for an additional 2 minutes or until the fish is just cooked. Remove the fish from the pan. Gently peal the skin away and discard.
4. Make the sauce: In the reserved pan, heat a small splash of oil over medium heat. Add the onions and cook for 5 minutes or until soft. Add the tomato polpa, cook for 5 minutes or until slightly reduced. Add the cream and simmer for 2 minutes.
5. Cook the pasta: Meanwhile, bring a saucepan of salted water to a boil. Add the pasta and cook for 2 minutes, or until just tender. Strain through a sieve or colander, reserving a cup of the pasta water. Add the pasta to the sauce, as well as any extra pasta water to thicken the sauce as needed. Break the salmon into large chunks and carefully stir through the pasta.
6. To serve: Divide the pasta between serving plates. Top with the rocket, pangrattato and remaining parmesan.