Salmon Fusilli

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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.

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

Information

Preparation time: 15 minutes
Cooking time: 20 minutes
Not Suitable for Freezing
Serves 4