Pasta with salmon, mustard and orange, an ideal family supper.
Pasta and salmon are perfect for family meals and this recipe can be rustled up quickly and easily. Literally in the time it takes the pasta to cook, the dish will be ready. This recipe is the result of leftover frozen orange and some frozen cubes of salmon after filleting a whole salmon at Easter.
Apart from the pasta pan, it’s a one pot healthy meal with lots of punchy flavours. The addition of the broccoli means it includes one of your five a day and of course don’t forget the health benefits from the salmon.
- 350 g conchiglie pasta Other pasta such as farfalle or fussili will work well
- 300 g Broccoli, broken into florets
- 1-2 tbsp olive or rapeseed oil
- 2 garlic cloves - crushed
- 3 120 -140g boneless skinless salmon fillet, cut into bit size cubes
- 2 tbsp wholegrain mustard
- zest of half and Juice of 1 large orange
- 2 tbsp chopped fresh dill plus extra for serving
- freshly ground black pepper and salt
- Cook the pasta according to the instructions on the packet. 3-4 minutes before the pasta is cooked add the broccoli and continue cooking. Once cooked, drain and reserve 4 tbsp of the pasta water.
- While the pasta is cooking, heat the oil in a large frying pan. Add the garlic and cook for 30 secs, add the salmon and cook the cubes for approximately 1 minute on each side.
- Mix the mustard and orange juice together and pour over the salmon. Add the dill and orange zest and bring gently to a simmer.
- Add the drained pasta and broccoli to the salmon mixture and gently fold through the sauce. Add the pasta water, gently stir through, season with salt and black pepper and serve sprinkled with the remaining chopped dill.
Current government healthy eating advice is to eat 2 portions of fish a week, one of which should be oil rich, and Scottish salmon ticks all the boxes when it come to being a nutritious fish. Here’s some facts from Scottish Salmon Producers Organisiation.
- Scottish Salmon is a rich source of long chain omega 3 fatty acids (EHA and DPA) not to mention protein and vitamins.
- Omega 3s (EPA and DHA) have anti inflammatory properties that may reduce joint stiffness and pain caused by arthritis.
- Oil-rich fish is good for your heart – it’s official, says the UK’s regulatory body body on health claims.
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I’m also adding this recipe to Karen Burns Booth, Lavender and Lovage ‘Cooking with Herbs’ April link up as it contains dill.
