Salmon, Raspberry and Cucumber Fusilli
Salmon with Raspberry, Cucumber and Fusilli pasta.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main | Poach | Less than 30 minutes |
Ingredients
- 250g fusilli pasta
- 250g salmon fillet
- 125g pack fresh raspberries
- ½ cucumber, cut into julienne strips
- 3 x 15ml spoons hollandaise sauce
- salt and freshly ground black pepper
Method
Place the pasta in a large pan of boiling water and cook gently for about 9 minutes, drain and cool.
Poach the salmon for approximately 10 minutes in a shallow frying pan with enough water to cover the fish, then remove the skin, cool and break into flakes.
Toss the salmon with the pasta, raspberries and cucumber in the hollandaise sauce. Season and serve.
