A Valentines treat that you will want anytime of the year; this dish is simple and so tasty, you will for sure want to make it time and time again.
The discovery of this dish came as a complete surprise to me. My partner Shelly one evening asked what I wanted for dinner. My typical response is “no idea”. Sometimes we all say this, or is it just me? Anyway, I digress. She went on to say that she had an idea and thought I would like it.
What I didn’t expect was this dish! From the first delicious taste of lemon and salmon to the last scrapings of the sauce with bread, it was a marvel, hitting all the right places. Simple and easy is sometimes all you need.
Here is what you will need:
1 red pepper, chopped, chunky
1 small onion sliced
2 cups sliced mushrooms
3 cloves garlic freshly crushed
3 tablespoons extra virgin olive oil
400 grams (1 2/3 cups) fresh salmon, cubed
¾ inch dry capellini
2 cups fresh 36 per cent cream
Salt and pepper to taste
1 tablespoon fresh chopped parsley
1 lemon sliced generously
Place a large frying pan on the stove and heat on medium. Add the oil then garlic. Stir for a couple of minutes then add pepper, onion, mushrooms, once softened remove from the pan and set aside.
Place the pan back on the stove and add the salmon. Cook on each side for 2 minutes then add the cooked vegetables back into the pan. Season with salt and pepper. Pour in the cream and bring to a boil. Once boiling reduce the heat and let simmer.
Place a separate pot of water on the stove with a tablespoon of oil and a pinch of salt. Bring to boil then add the capellini. Boil for 5 minutes, strain, then add to the pan of fish and vegetables.
Blend together carefully, ensuring the pasta combines throughout. To serve, place portions in a stew bowl and dress with freshly chopped parsley and a slice of lemon.
I usually have some fresh French bread and butter for dipping.
Ian Leatt is general manager of Pegasus Publications and a trained chef.