Friday Night Salmon Pasta
This is an ideal Friday night dinner made out of a midweek pantry. Everything except the lemon, butter and a handful of herbs comes off a shelf – no last minute shop trip needed.
Two tins of salmon, a teaspoon of bone broth and a bag of spelt pasta, and twenty minutes later you've got something you'd happily put in front of guests.
This is what makes it work. The oil from the tin: our Wild Alaskan Salmon is packed in extra virgin olive oil, so the fat you cook the onion and garlic in already tastes like something. And bone broth in the pasta water, which turns butter and oil into a glossy sauce with real body instead of a slick. Full of flavour, and no shortage of nutrients.
Serves 4 (or 3, generously) · Prep 10 minutes · Cook 15 minutes · On the table in about 20
Ingredients:
• 500g Organic Spelt Pasta Fusilli No. 91
• 2 tsp Concentrated Chicken Bone Broth
• 2 x 200g tins Wild Alaskan Salmon in EVOO
• 50g unsalted butter
• 1 onion, finely chopped
• 6 garlic cloves, thinly sliced
• ½ tsp chilli flakes
• 125ml dry white wine (optional)
• 2 handfuls parsley, chopped
• Small bunch chives or dill, chopped
• 1 lemon, zested and halved
• Black pepper, sea salt
Method:
1. Cook the pasta in well-salted water until just al dente. Spelt goes from firm to soft quickly, so pull it a minute early. Scoop out 300ml of the cooking water before draining, and whisk the concentrate into about 250ml of it (save the other 50ml for later)
2. Drain both tins of salmon into a bowl. Heat the butter and about half the oil in a wide pan over medium-high until foamy and browning at the edges.
3. Add the onion, garlic and chilli with pepper and a small pinch of salt, and cook until soft and golden, 4 to 6 minutes.
4. If you’re using wine, add it here and let it bubble down by half. Pour in the broth and simmer for 2 to 3 minutes until glossy and slightly thickened.
5. Turn the heat low. Add the salmon in big flakes with the lemon zest and fold through. Add the pasta and toss hard, adding the remaining water a splash at a time until everything is coated and a little sauce pools at the bottom. Toss through the herbs, squeeze over half the lemon, taste, and add pepper and more lemon.
6. Serve with the other lemon half and and the rest of the oil from the bowl for spooning over. (A tip: go easy on the salt throughout; between the fish, the pasta water and the concentrate, it seasons itself).
Wine is optional, a big squeeze of fresh lemon is not. Bon appetit!
