Poached Salmon with Chilli Lemon Linguine

09 February 2010

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If time is short use ready poached salmon available in most supermarkets.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 2

Ingredients:

175 g uncooked linguine
1 tbsp Clover
1 shallot, finely chopped
2 garlic cloves, crushed
? red chilli, finely chopped
Juice of 2 lemons
50ml dry white wine
100ml stock
225 g salmon fillets, skin removed
1 small bunch parsley, finely chopped
Salt and freshly ground black pepper
 
1. Bring a large pan of salted water to the boil and add the linguine. Cook following pack’s instructions or until the pasta is al dente (just tender but still has some 'bite'). Drain well.

2. While the pasta is cooking, heat the Clover in a large frying pan. Add the shallot, crushed garlic and chilli and cook for 1-2 minutes until softened. Do not allow to brown.

3. Add the lemon juice wine and stock. Cook over a medium heat for about 5 minutes to reduce the liquid a little.

4. Add the salmon and cook for 4 minutes. Turn over and cook for a further 3 minutes or until the salmon is cooked through and flakes easily. Break the salmon into bite size pieces.

5. Add the parsley and seasoning. Add the drained linguine and toss gently until well mixed.  Serve immediately.

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