Post by SuzieP on Nov 25, 2006 21:39:51 GMT -1
This is a lovely supper dish - and so easy to make. As with all my cooking the ingredients aren't exact - so alter to taste! LOL
Serves 2
One thick salmon fillet
A handful of cooked prawns (or as many as you like)
A couple of medium sized tomatoes, skinned, de-seeded and chopped
A normal-sized wine glass of dry white wine
Healthy slosh of double cream
A few fresh basil leaves
Salt & pepper to taste
Enough dried pasta for two (I use bows or penne)
Poach the salmon in the wine with three or four basil leaves (roughly torn) for 5 mins (it should be cooked through, but still slightly translucent in the middle)
Set aside to cool
Add the chopped tomatoes to the wine with the double cream, and some chopped basil (three or four leaves) bring to the boil and simmer gently until the tomatoes have broken down and the sauce is thickish (20 mins or so)
While the sauce is thickening, cook the pasta in plenty of salted water.
Flake the salmon roughly and add to the sauce with the prawns.
Heat through - but don't let it cook too long or the prawns go rubbery and not nice. Season to taste.
Check that the pasta is cooked to your taste, drain and add to the salmon mixture. Stir to coat the pasta with sauce and serve immediately with a green salad and hot ciabatta or foccacia.
Yum!!
Serves 2
One thick salmon fillet
A handful of cooked prawns (or as many as you like)
A couple of medium sized tomatoes, skinned, de-seeded and chopped
A normal-sized wine glass of dry white wine
Healthy slosh of double cream
A few fresh basil leaves
Salt & pepper to taste
Enough dried pasta for two (I use bows or penne)
Poach the salmon in the wine with three or four basil leaves (roughly torn) for 5 mins (it should be cooked through, but still slightly translucent in the middle)
Set aside to cool
Add the chopped tomatoes to the wine with the double cream, and some chopped basil (three or four leaves) bring to the boil and simmer gently until the tomatoes have broken down and the sauce is thickish (20 mins or so)
While the sauce is thickening, cook the pasta in plenty of salted water.
Flake the salmon roughly and add to the sauce with the prawns.
Heat through - but don't let it cook too long or the prawns go rubbery and not nice. Season to taste.
Check that the pasta is cooked to your taste, drain and add to the salmon mixture. Stir to coat the pasta with sauce and serve immediately with a green salad and hot ciabatta or foccacia.
Yum!!
