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    Creamy Salmon Pasta With Fennel And Fresh Herbs

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    Creamy Salmon Pasta With Fennel And Fresh Herbs

    Organic salmon is poached with fennel and white wine then tossed into pasta with herbs and crème fraîche in this speedy supper dish.

    • Organic
    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 4

    Ingredients

    • 400g Waitrose Organic Fusilli pasta
    • 1 tbsp organic olive oil
    • 1 large organic fennel bulb, trimmed and sliced
    • 530g Waitrose 4 Scottish Organic Salmon Fillets, cubed
    • 200ml organic dry white wine
    • 200g tub Yeo Valley Organic Half Fat Crème Fraîche
    • 20g pack fresh organic mint, chopped
    • 20g pack fresh organic curly parsley, chopped
    • ½ x 100g pack Waitrose Wholesome Italian Organic Pine Kernels, toasted

    Method

    1. Bring a saucepan of water to the boil and cook the pasta according to pack instructions. Drain well, return to the pan, and put the lid on to keep the pasta warm.
    2. Meanwhile, heat the oil in a large frying pan, add the fennel and fry for 3-4 minutes until softened. Add the salmon and cook for a further 2-3 minutes until lightly coloured.
    3. Pour in the wine, cook for 2-3 minutes until reduced by half, then stir in the crème fraîche, mint and parsley. Heat through and season to taste.
    4. Gently stir the salmon and fennel mixture into the pasta. Divide between 4 bowls and sprinkle with the toasted pine kernels. Serve with Waitrose Organic Italian Salad.

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    Cook's tips

    To toast the pine kernels, place in a small dry frying pan set over a medium heat, and stir occasionally until they become a golden brown.
    Alternatively, place on a plate lined with kitchen paper and microwave on high for
    2-3 minutes until golden.

    Drinks recommendation

    Serve with a glass of Chardonnay, a white wine that suits this dish well.

    Comments

    Average user rating

    4 stars