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    Salmon and Rosemary Fusilli

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    Salmon and Rosemary Fusilli

    Flakes of salmon are a colourful addition to this surprisingly light pasta dish.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 25g butter
    • 2 large leeks, washed and finely sliced
    • 400g Waitrose Skinned Salmon Fillet
    • 250ml vermouth
    • ½ x 15g pack fresh rosemary, leaves chopped
    • 200g half-fat crème fraîche
    • 500g pack fresh fusilli pasta
    • 50g wild roquette


    1. Melt the butter in a saucepan and gently cook the leeks for 4-5 minutes until soft. Cut the salmon into 2-3cm chunks, then add to the leeks and continue to cook for 1–2 minutes.
    2. Pour in the vermouth, add the rosemary and bring to the boil. Simmer gently for 4–5 minutes, or until the salmon is nearly cooked and the vermouth has reduced by two-thirds. Remove from the heat, stir in the crème fraîche and season. Return to the heat until the sauce comes up to the boil. Set aside and keep warm.
    3. Meanwhile, cook the pasta according to the instructions on the pack, drain and toss with the salmon and leek sauce. Stir in the rocket and serve immediately.

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