Salmon folded through pasta with coconut milk, a touch of lemon, and grated cheese for a gentle, silky sauce.
ABy Annebala
Servings
4
400 g Dried penne or orzo pasta
500 g Salmon fillets, skin removed
1 can Full-fat coconut milk
1 piece Lemon
3 clove Garlic cloves, minced
2 tbsp Unsalted butter
0.5 cup Parmesan cheese, finely grated
0.5 cup Chicken or vegetable stock
1 tbsp Olive oil
1 tsp Salt
0.25 tsp Black pepper
2 tbsp Fresh parsley, roughly chopped (garnish)
Calories
1192 kcal
Protein
96g
Carbs
87g
Fat
53g
Fiber
6g
Sugar
7g
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Cook the Pasta
1. Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining, then drain and set aside.
400 g Dried penne or orzo pasta
Cook the Salmon
2. While the pasta cooks, pat the salmon fillets dry and season lightly with salt and pepper. Heat olive oil in a large deep skillet or sauté pan over medium-high heat. Add the salmon and cook for 3–4 minutes per side until just cooked through and lightly golden. Remove from the pan, let cool slightly, then use a fork to flake into large chunks. Set aside.
500 g Salmon fillets, skin removed,
1 tbsp Olive oil,
1 tsp Salt,
0.2 tsp Black pepper
Build the Sauce
3. Reduce the heat to medium and add the butter to the same pan. Once melted, add the minced garlic and sauté for 1 minute until fragrant but not browned. Pour in the coconut milk and stock, then finely grate in the lemon zest. Stir and bring to a gentle simmer, cooking for 4–5 minutes until the sauce reduces slightly and becomes silky. Squeeze in the lemon juice and season with salt and pepper to taste.
1 can Full-fat coconut milk,
1 piece Lemon,
3 clove Garlic cloves, minced,
2 tbsp Unsalted butter,
0.5 cup Chicken or vegetable stock,
1 tsp Salt,
0.2 tsp Black pepper
Combine & Serve
4. Add the drained pasta to the sauce and toss to coat, adding a splash of reserved pasta water to loosen if needed. Remove the pan from heat and scatter in the flaked salmon, gently folding through so it stays in nice chunks. Stir in the grated Parmesan until melted and the sauce is smooth and silky. Divide into bowls and garnish with fresh parsley.
500 g Salmon fillets, skin removed,
0.5 cup Parmesan cheese, finely grated,
2 tbsp Fresh parsley, roughly chopped (garnish)
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