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CATEGORY CUISINE TAG YIELD
Meats 1 Servings

INGREDIENTS

4 T Extra virgin olive oil
1 Onion, peeled and finely
chopped
2 Garlic cloves, finely
1 t Soft thyme leaves, finely
1 Chilli, finely chopped
350 g Potatoes, peeled and cut in
1/4 inch dice
1 1/4 Chicken stock
1 200 gram thi macaroni or
penne
4 150 g salmon fillets
1 Bag baby spinach or rocket
washed
75 g Freshly grated parmesan
50 g Unsalted butter
1 Parsley, finely chopped
Salt and black pepper

INSTRUCTIONS

Sweat the onions in olive oil. Add the garlic, soft thyme leaves,
chilli and potatoes, stirring continuously for 3-4 minutes. Pour in
the stock and pasta, bring to the boil and stir to combine. Simmer  for
3 minutes then put a steamer on top of the pasta pot and lightly  rub
with butter. Place the salmon fillets inside, skin side down,  then
cover with a lid and cook for a further 4 minutes.  Fold in the spinach
or rocket, remove the pan from the heat and allow  to rest for 5
minutes. Add the grated parmesan and stir to combine.  Season to taste,
garnish with parsley and serve with a salmon fillet  on top.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1626
Calories From Fat: 721
Total Fat: 81.5g
Cholesterol: 211.5mg
Sodium: 3828.6mg
Potassium: 5045.5mg
Carbohydrates: 148.2g
Fiber: 26g
Sugar: 31.8g
Protein: 85.7g


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