Friday, 17 May 2013

Salmon and pesto penne recipe

This one isn't actually a meal that I cook myself. It's a tasty specialty that Dave creates and he got the original recipe via Sunny who lives in California. Isn't that just the perfect name for a Californian?! Salmon and pesto penne makes a light, quick midweek supper or lunch. These ingredients serve two.

butter or olive oil
2 salmon fillets
salt and pepper
100g green pesto
small glass white wine
6oz pasta penne

Heat a large pan of salted water. When it comes to a rolling boil, add the pasta and cook according to the packet instructions, stirring occasionally to make sure it is not sticking. When cooked, remove from the heat and drain.

Heat 1 tbsp of butter or olive oil in a skillet if you have one, otherwise a frying pan. Add salt, pepper and the salmon fillets. Cook the fish until it starts to brown and the skin loosens. Remove and discard the skin.

Add the wine and poach the salmon until it is completely cooked through.

Stir in the pesto, breaking up and flaking the salmon as you do so.
When the pesto has heated through, stir in the pasta.
When the pasta is also pipng hot (love that phrase!), transfer to warmed plates and serve.

The pesto and wine amounts are both approximate and can be adjusted to taste. We use the Napolina green pesto and one 185g jar does for two meals. Also, while we cook 6oz of pasta, there is usually enough left over to form the base of a pasta salad for my packed lunch the next day so we probably only eat around 5oz with the salmon.

It's just occurred to me that this would be an ideal recipe for caravan cookery. It wouldn't use much gas and the ingredients should be available quite widely across Europe. Perhaps even the salmon would be interchangeable with other similar types of fish. I will have to experiment - cue the look of dread of Dave's face at that word! I'm going to start 'caravan cookery' as a new blog label so I can keep track of all the potentially suitable recipes I post.

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