nuffnang

Monday 20 January 2014

Poach salmon wt shredded zuchini & mushroom pasta

 

Ingredients
200g dried angel hair pasta
80ml (1/3 cup) olive oil
5 (about 1kg) zucchini, coarsely grated
2 garlic cloves, thinly sliced
1/4 of brown onion thinly sliced
3 - 4 button mushroom thinly sliced
1 Poached salmon fillets, break into big chuncks *
2 tsp olive butter or any begetable oil 
1/3 cup chopped fresh basil
1 small portion of formage blanc/yougurt/creme fresh to make the sauce.
2 tbs lemon juice


Preparations
1. Cook the pasta in a saucepan of salted boiling water until al dente. Refresh under cold water. Drain. Transfer to a bowl. Add 2 tsp of the oil. Toss to combine.

2. Meanwhile, heat the olive butter for cooking in a large frying pan over medium-high heat. Stir in the onions and mushroom and cook until softens and translucent. Add the grated zucchini,5-6 minutes or until the zucchini is just tender.

Poaching*
3. Sprinkle the salmon fillets with a little salt. Put the water, parsley and onions in a sauté pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook. Shred the poached salmon in big chunks and set aside.

4. Add the zucchini & mushroom mixture, basil and lemon juice and the formage blanc/ natural yougurt or créme fresh and the chunky pieces of salmlon together into the pasta mixture. Toss to combine. Serve sprinkled with freshly ground black pepper and basil.

Happy trying everyone!

À bientôt

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