About this recipe:This dish was constructed after defrosting fresh salmon fillets that didn't get used the day before - hence the need for a satisfying quick dish - make as indulgent or as healthy as you feel - the good thing is it also has an edge!! Serve with salad or pitta/garlic/crusty bread.
6 field mushrooms sliced (or button mushrooms sliced will suffice)
150mls chicken stock
2 x salmon fillets - 1/2
400g ribbon pasta i.e. tagliatelle, spaghetti, linguine etc
3-4 tbsp creme fraiche ( I used 50% reduced fat)
2tbsp cream cheese (again I used reduced fat)
2-3 tbsp sweet chilli sauce ( or a liberal sprinkling to your taste)
S & P to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:20min › Ready in:25min
Put stock into a large heavy based pan, bring to the boil then add first 3 ingredients. reduce heat and allow to cook gently, stir occasionally and wait for mushrooms to loose moisutre, stir occasionally untilreduced - approx 10 mins.
Meanwhile add pasta to a pan of salted boiled water and cook on rolling simmer for 8 mins. Drain but reserve 200mls (ish) of pasta water.
Add salmon to vegetables and stsir well, add creme fraiche and cream cheese, stir again.
Add pasta and mix in, add pasta water to loosen mix and continue to stir well until all combined.
Sprinkle over chilli sauce and mix again to combine. Add S and P as needed.
This recipe was made on the hoB - it's flixible so add as little or as much; add or omit ingredients to suit your cupboard.