Shelina Permalloo’s Fragrant salmon fusilli with garlic & coriander


400g essential Waitrose fusilli
1 tbsp extra virgin olive oil
350g salmon fillet
3-4 cloves of garlic, finely chopped 
1 tsp coriander seeds, crushed
1 large red chilli, finely chopped
150ml white wine
100ml Cooks’ Ingredients Fish Stock 
28g pack coriander, chopped 
finely grated zest of 1 lemon 
4-5 salad onions, finely chopped 


1. Cook fusilli according to the pack instructions, drain (reserving a couple of tablespoons of the pasta water) and return to the pan.

2. Meanwhile heat the oil in a large frying pan over a medium heat. Add the salmon to the pan, cook skin side down for 3 minutes, then flip and cook for a further 1-2 minutes. Remove from the pan and set aside on a plate.

3. Add the garlic, coriander seeds and chilli to the pan and allow to soften. 

4. Add the white wine and reduce, then add the fish stock and reduce to a thin sauce (this will take about 3-4 minutes). 

5. Add the sauce to the pasta pan along with a little of the pasta water.

6. Carefully break in pieces of the salmon and add the chopped coriander, lemon zest. Garnish with salad onion.

Serves: 4

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