Salmon always has the affiliation of being rather fancy and saved for dinner party purposes or special occasions only. However, pre-judgement to one side, salmon is super healthy and BigFish Brand have made it so simple to cook. You store their salmon portions frozen, and simply place in the microwave fro 3-4 minutes until cooked through, or poach or bake in the oven. It really is that simple. This pasta dish is perfect for any mid-week family dinner and makes the most of springs seasonal asparagus, which is currently available in pretty much any supermarket or at any Farmers Market. With very few processes, there's even little mess to clean up once you've finished slurping your pappardelle from your plate with this delicious recipe!
2 BigFish Brand Salmon Fillets with Garden Mint
100g Asparagus, trimmed
50ml Dry White Wine (or whatever's in your cupboard)
1 Clove Garlic, finely diced
1 Shallot, finely diced
2 tbsp Lincolnshire Rapeseed Oil
Zest 1/2 Lemon
2 Sprigs of Fresh Mint
Salt and Pepper to Season
Bring a pan of boiling water with 1 tsp of salt to a rolling boil. Add the pappardelle and cook for 6-8 minutes, occasionally stirring to stop the pasta sticking together.
Take the BigFish Brand™ salmon from the freezer and remove the outer packaging. Pierce a hole in the vacuum pack on each fillet, then place on a microwaveable plate and cook on full power for 4 minutes from frozen, until cooked.
Then, in a large frying pan, add 2 tbsp olive oil and bring to a medium heat. Add the chopped shallot and garlic, cooking for 2-3 minutes until softened and translucent but not browned.
Add the white wine to the garlic and shallot and cook for a further minute, before adding the mascarpone and gently stirring together.
Take the cooked salmon from the packaging and flake into the white wine and cream sauce, allowing all the flavours to combine.
Just before the pasta has finished cooking, add the asparagus to the water in the same pan and let the two cook together for one minute.
Drain the pasta and asparagus, and then add to the salmon and sauce. Add the lemon zest to the pasta and sauce, seasoning with salt and pepper.
Serve in pasta bowls, and top with a a few fresh mint leaves.
Tip - To make the sauce even thicker and glossier, add an egg yolk before flaking in the salmon, and stir well.
Recipe created for BigFish Brand
Crockery & Accessories, Zara Home