Antony Worrall Thompson





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Potato & Pasta With Steamed Salmon



























4 Tbsps Extra Virgin Olive Oil
1 Onion, Peeled & Finely Chopped
2 Garlic Cloves, Finely Chopped
1 Tsp Soft Thyme Leaves, Finely Chopped
1 Chilli, Finely Chopped
350g Potatoes, Peeled & Cut In ΒΌ" Dice
1.25 Litres Chicken Stock
200g Thin Macaroni Or Penne
4 x 150g Salmon Fillets
1 Bag Baby Spinach/Rocket Washed
75g Freshly Grated Parmesan
50g Unsalted Butter
1 Bunch Parsley, Finely Chopped
Salt & Freshly Ground Black Pepper


Sweat the onions in olive oil. Add the garlic, soft thyme leaves, chilli & potatoes stirring continuously for 3-4 minutes. Pour in the stock & pasta, bring to the boil & stir to combine. Simmer for 3 minutes then pop a steamer on top of the pasta pot & lightly rub with butter. Place the salmon fillets inside, skin side down, & place on top of pasta, cover with a lid. Cook for a further 4 minutes. Fold in the spinach or rocket. Remove pan from the heat & allow to rest for 5 minutes. Add in the grated parmesan & stir to combine. Season to taste, garnish with parsley & serve with a salmon on top.

Recipe type: Main Course

Author: AWT

Source: Recipes 1997








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