200 g fusilli
2 tbsp light olive oil
1 onion, finely chopped
1 garlic clove, crushed
100 g orange pepper, cut into strips
100 g brocolli florrets
1 medium courgette, sliced and cut into semi-circles
250 g salmon fillets
200 ml fish stock
150 ml creme fraiche
200 ml vegetable stock
150 tomatoes, skinned, deseeded and cut into chunks
75 g parmesan cheese, grated
Method
Cook the fusilli according to the instructions on the packet.
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.