Poached Salmon with Pasta
CATEGORIES
INGREDIENTS
- 250g penne pasta
- 3 teaspoons olive oil
- 4 pieces of salmon fillet (about 125g each)
- 1/2 cup dry white wine
- 1/2 lemon or 1 lime, thinly sliced
- 2 sprigs fresh dill
- 1 cup asparagus, cut into 2.5cm pieces and steamed till tender
- FOR THE SAUCE
- 3/4 cup light mayonnaise
- 1/2 cup light sour cream
- 4 teaspoons lemon or lime juice
- 1 tablespoon chopped fresh dill
DIRECTIONS
- Cook pasta according to pack directions, but do not add salt. Drain pasta in colander. Place pasta in a large bowl; toss with oil. Cool to room temperature.
- 2. Place salmon in a large frying pan with just enough water to cover. Add wine, lemon slices and dill sprigs. Cook salmon over a medium heat for 15 minutes, until fish is opaque and flakes easily with a fork. Place salmon on a plate, cover with clear plastic wrap and chill. Reserve 1/4 cup of poaching liquid.
- 3. Meanwhile, prepare sauce. Combine mayonnaise, sour cream, reserved poaching liquid, lemon juice and dill in a small bowl. Mix well.
- 4. Combine pasta, asparagus and 1 cup sauce. Toss lightly. Spoon pasta mixture onto individual plates. Place salmon on top of pasta; spoon remaining sauce over salmon. Serve immediately
- COOK'S TIPS
- When poaching salmon, keep cooking liquid just below the boil. If it boils, the liquid becomes cloudy and will coat salmon with an unattractive film.
- Choose asparagus with slender, bright green stems and tips with tight buds for this dish. If only thick stalks are available, halve lengthwise, then cut into pieces.