| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Antony’s, Scotland | 1 | servings | |
INGREDIENTS
| 4 | tb | Extra virgin olive oil |
| 1 | Onion; peeled and finely | |
| ; chopped | ||
| 2 | Garlic cloves; finely chopped | |
| 1 | ts | Soft thyme leaves; finely chopped |
| 1 | Chilli; finely chopped | |
| 350 | g | Potatoes; peeled and cut in |
| ; 1/4 inch dice | ||
| 1 1/4 | l | 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 | bn | 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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