Salmon Fusilli

Ingredients

200 g (7 oz) fusilli
2 tbsp light olive oil
1 onion, finely chopped
1 garlic clove, crushed
100 g (31/2 oz) orange pepper, cut into strips
100 g (31/2 oz) broccoli florets
1 medium courgette, sliced and cut into semi-circles
250 g (9 oz) salmon fillets
200 ml fish stock
150 g (51/2 oz) crème fraîche
200 ml (7 fl oz) vegetable stock
150 g (51/2 oz) tomatoes, skinned, deseeded and cut into chunks
75 g (3 oz) Parmesan cheese, grated
salt and freshly ground black pepper

Method

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.