This is a favourite recipe of mine, it’s a delicious combination of spring vegetables and tender chunks of salmon. The sauce couldn’t be simpler - you just stir the ingredients together and heat through.
200 g (7 oz) fusilli
Cook the fusilli according to the instructions on the packet.
Heat the olive oil in a heavy-based saucepan and sauté the onion and garlic for 3 minutes, stirring occasionally. Add the orange pepper, broccoli and courgette and sauté for 6–7 minutes until tender, stirring occasionally.
Meanwhile, cut the salmon into chunks, put in a saucepan, cover with fish stock and poach over a gentle heat for 3–4 minutes until cooked. Remove from the pan, strain and set aside.
Stir the crème fraîche and vegetable stock into the cooked vegetables and bring to a simmer. Stir in the chopped tomatoes and chunks of salmon and simmer for 2 minutes, then stir in the Parmesan and season to taste.
Toss the drained fusilli with the sauce, taking care not to break up the chunks of salmon
Preparation time: 15 minutes
Cooking time: 20 minutes
Not Suitable for Freezing