Pan Fried Salmon with a Creamy Broccoli and Garden Pea Pasta...
I think salmon is perhaps the most underrated fillet of fish you can get. Whilst it may be a little on the pricey side, the other ingredients I’ve paired this magnificent fish with are cheap as chips meaning the overall cost average of this dish is fairly low.
TOP TIP - ALWAYS CHECK THE REDUCED ISLE!
I always try to do my food shopping in Tescos! I’ve found that, not only are ingredients generally cheaper over all, but everyday their reduced price isle is abundant with fantastic produce nearing its best before date. So often you can find cuts of meat and fillets of fish for a fraction of their original price!
Cook it right and I believe a fillet of salmon is a thousand times tastier than an overpriced slab of steak (not that I don’t love an overpriced slab of steak).
Not only this but the health benefits almost entirely outweigh those of beef. Salmon is lower in calories and fats, lower in cholesterol and richer in pretty much every vitamin going.
What makes this recipe so fantastic his how quick and easy it is- there are only 5 ingredients!
However, as with all my recipes, these ingredients are not fixed. This pasta compliments subtler taste of sea bass or flaky cod just as much as it suits the strong flavours of salmon. Not a fan of fish in general? How about some grilled chicken? Or for all you non meat eaters out there- throw in a few more green veggies (courgette and asparagus work really well) and you have yourself a wonderful vegetarian dish!
4 Salmon Fillets
300g Philadelphia Chive 0R Garlic & Herbs Edition)
350g (approx.) Broccoli Florets
200g (approx.) Garden Peas (I use Aldi’s own frozen)
1) Steam the veggies. If you do not have a steamer, pour 2 inches of water into a medium sized saucepan and bring to a boil. Place the chopped broccoli and garden peas into a colander and cover with a small plate to form a makeshift steamer.
2) Meanwhile, boil the pasta in a pan of slightly salted water.
3) Whilst the pasta and veggies are cooking, place the salmon fillets flesh side down on a board and descale the skin by running a knife against the grain of the scales at a 45° angle until the sheen is entirely removed.
4) Heat a non-stick frying pan with a slight amount of oil (believe me you want to make sure it’s branded non-stick otherwise cooking your fish will be a nightmare) then place your fillets skin side down on a low heat. Your fish should initially seem to ‘shrink’ in the pan- don’t worry, this is supposed to happen.
5) When the veggies and pasta are al dente, drain them separately (saving half a cup of the starchy pasta water) and then place together in a saucepan with the lid over the top to keep them warm.
6) In a large frying pan, heat the Philadelphia with the remaining half cup of pasta water and simmer for a few minutes until thickened slightly.
7) Add the cooked pasta and veggies to the cream cheese sauce and mix well.
8) Flip the salmon and allow the flesh side to cook for a few short minutes. Do not worry about undercooking it- salmon is easily spoiled by overcooking and drying it out. If you are worried, gently insert a knife and pull open the thickest part of one of the filets. It should still be moist with large flakes.
9) Once you are happy with your salmon, portion out your pasta into bowls and top with your fish- flesh side down to keep the skin from going soggy!
TOP TIP – SEASON TO TASTE!
Why not garnish with a grind of salt, a crack of black pepper and a squeeze of lemon to add a little ZING to the dish?
COURAGE --- A xxx