Weekly Recipe: Creamy Salmon & Broad Bean Linguine

Ingredients (Serves 4):

2 salmon fillets                                                                       ½ lemon, juice

300g-375g linguine/spaghetti                                                2 Spring onions, chopped (green only)

4 tbsp. dry white wine                                                            2 ½ tbsp. Crème Fraiche

125g Broad beans, shucked                                                 1 tbsp. flat leaf parsley

1 white onion, finely diced                                                     Drizzle of Extra Virgin olive oil

2 garlic cloves, minced                                                          Salt & Pepper

Method:

  1. Put a deep frying pan or wok on a high heat and fill 2/3 with water. Add the salmon fillets to the pan, bring to the boil, then reduce to a low heat and leave to simmer for 5 minutes. Remove the pan from the heat and leave for 5 minutes. Take the salmon out of the pan and onto a chopping board and using two forks flake the salmon. Save a cup full of the pan water, then discard the rest.

  2. In the frying pan add the onion, garlic, Broad beans, lemon juice and white wine, cook on a medium heat for 5-10 minutes or until soft. Season with salt and pepper.

  3. Boil a kettle. Fill a saucepan with water, add a pinch of salt, add the pasta, bring to the boil and cook for 8-12 minutes if pasta is dried, if pasta is fresh 2-4 minutes. Drain and add to the frying pan.

  4. Add the crème fraiche and parsley to the pan and combine all the ingredients together. Pour some of the salmon water into the pan and mix together. Add the salmon back to the pan and mix, check seasoning and adjust to your preference.

  5. Garnish with spring onion and a drizzle of olive oil over the top, then serve.

Toms Top Tips:

Everyone has their own way of cooking pasta, so here is mine. Boil a kettle and pour it in a pan, salt the water bring to the boil, then add the pasta. If using spaghetti, hold the bunch over the centre of the pan and drop it in. Let the pasta flair out and once the submerged pasta starts to soften use a fork to stir the pot which will drag the rest in. Some people like to use oil in the water so that the pasta doesn’t stick together, personally I have found this doesn’t work. It makes the pasta greasy and then the sauce won’t coat it and it makes the pan oily to clean. I recommend simply using a fork to keep the pasta moving in the pan whilst it’s cooking.