Salmon and Broccoli Pasta with Creamy Dill Sauce

foodleclub.com
serves 2
Ingredients

• 7 oz (200g) fresh salmon
• 1 cup broccoli florets
• 1 cup sliced white mushrooms
• ½ cup frozen petit pois or garden peas
• 2 oz (60g) butter (plus 1 teaspoon extra for frying the mushrooms)
• 2 cups milk divided into 2 single cups
• ½ cup single cream
• 1 teaspoon dried chopped dill (or 1 tablespoon fresh chopped dill)
• 1 teaspoon dried chopped parsley (or 1 tablespoon fresh chopped parsley)
• 1 tablespoon cornstarch/ or cornflour
• 4 oz (110g) linguine (uncooked)
• salt to taste

Preparation​

• Bring a large saucepan of water to the boil (optionally add 1 teaspoon salt) and cook the pasta for the time indicated on the packet.
• Drain the pasta and keep warm.
• Cut the broccoli into florets and slice the mushrooms.
• Place the broccoli in a microwave safe dish, cover with plastic wrap and cook on high for 3 minutes or until the broccoli is just tender. Set aside.
• Saute the mushrooms in the extra butter until softened. Set aside.
• Pour one cup of milk into a large saucepan and add the butter, dill and parsley. Heat until the butter has melted.
• Add the fish (skin side down), cover with a lid and poach gently for about 6 minutes.
• Using a spatula, carefully turn the fish over and poach for a further 3 minutes until the salmon is cooked through and can be flaked with a fork.
• Remove the salmon from the pan (leave the poaching liquid in the pan) and carefully remove the skin. Discard the skin and break the salmon into flakes.
• Mix 1 tablespoon cornflour with the second cup of milk and add to the poaching liquid in the frying pan. Add salt to taste and stir over a low heat until the sauce has thickened.
• Stir the cream into the sauce.
• Add the pasta to the sauce and stir until well coated. Add in the broccoli and mushrooms then stir in the frozen peas.
• Stir over a low heat until piping hot and the peas have defrosted.
• Stir in the salmon and serve.

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