Easy Peasy Salmon with Pasta

A perfect dish to celebrate our home region during Lincolnshire Pea Week!

This takes minutes to prepare but is fresh and delicious, a great recipe for a midweek summer supper. BigFish Garden Mint salmon goes particularly well with the peas but do feel free to experiment with our other salmon marinade flavours.

Ingredients

• 2 BigFish Garden Mint Salmon Fillets

  defrosted with skin removed, chopped into chunks

• 240g wholewheat fusilli

  or other short pasta

• Knob of butter
• 1 large shallot

  finely chopped

• 140g frozen Lincolnshire peas
• 140g

  low fat crème fraîche

• 1/2 a low salt vegetable stock cube
• small bunch fresh chives

  finely chopped

• fresh mint

  for garnishing

Method

• 1.

  Bring a pan of water to the boil and cook the fusilli according to the pack instructions.

• 2.

  Meanwhile, heat the butter in a saucepan, add shallot and cook gently for 5 mins or until softened.

• 3.

  Add the peas, salmon, crème fraîche and 50ml water to the saucepan with the butter.  Crumble in the stock cube.

• 4.

  Now heat for 3-4 mins on a low to medium heat until everything is cooked through.   

• 5.

  Add the cooked pasta to the saucepan, stir in the chopped chives and season well with black pepper.  Make sure everything is combined and then serve in warmed bowls or dishes.