| 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.
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