THIS salmon pasta has a lovely fresh summer taste, and the lemon and chilli gives the dish a lively flavour. The key here is to use a short pasta like penne or fusilli so that the light creamy sauce sticks to the pasta well, and the dish is well seasoned with fresh black pepper and salt. The lemon has a freshness that will liven up the salmon and with just a hint of chilli, it does not overpower the salmon taste.
300g pasta, any short shape
2 shallots, finely chopped
200g cherry tomatoes, quartered
300g salmon, cut into cubes
100g smoked salmon, sliced thinly
1 red chilli sliced and seeds removed
4 tbsp. olive oil
2 tbsp. butter
100ml white wine
100ml fresh cream
Juice ½ lemon
Rind of 1 lemon
In a large pan, heat the oil and butter and sauté the shallots over a medium heat until soft and lightly browned. Add the white wine and reduce by half.
Add the lemon juice and season the sauce with salt and freshly ground black pepper. Then reduce the heat and add the chopped salmon and smoked salmon pieces.
Mix well and let the salmon cook gently in the sauce. Then add the lemon juice and rind, the cherry tomatoes and the chilli. Reduce slightly before adding the fresh cream, and stir well. Keep the sauce hot on a low simmer.
Meanwhile, cook the pasta in a large pot of boiling salted water, as per pack instructions. Drain well and reserve 50ml of the cooking water. Add the cooked pasta back to the sauce and mix well, making sure that the salmon is evenly distributed. Add the reserved cooking water back to the pan and mix well. Turn the heat high, cook for 30 seconds and then remove.
Serve immediately and garnish with chopped fresh basil.