Salmon and Pine Nut Conchiglie
Salmon steaks and smoked salmon fillets are served together with pasta in a creamy pine kernal sauce.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon,Fresh Salmon,Steaks,Fillet | Main | Bake,Fry | Less than 30 minutes |
Ingredients
- 2 salmon steaks
- 300g conchiglie
- 15ml spoon olive oil
- 25g butter
- 1 red onion, finely sliced
- 125ml white wine
- 15ml spoon wholegrain mustard
- salt and freshly ground black pepper
- 4 x 15ml spoons double cream
- 2 x 15ml spoons freshly chopped dill
- 25g pine kernels (toasted)
- 50g smoked salmon, cut into strips
Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Wrap the salmon steaks in tin foil and bake for 15 minutes.
Cook the pasta following the pack instructions.
Meanwhile, heat the oil and butter in a frying pan, gently fry the onion until soft. Stir in the white wine and mustard, bring to the boil and reduce the liquid by half.
Reduce the heat, season then stir in the cream, dill, pine kernels, salmon strips and flake the salmon steaks in.
Drain the pasta well and mix in the salmon mixture. Serve immediately.
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