Salmon and Prawn Pesto Linguine
This is one of those easy throw-it-together meals, of which there are many variations, which I tend to fall back on in an emergency, as we nearly always have the right ingredients lurking in the freezer or larder... I have deliberately said nothing about quantities - this dish is about convenience and what you have to hand. It is also about the successful marriage of certain flavours, so it's up to you - flex those taste-buds!
Linguine - or pasta of your choice
Salmon steaks
King Prawns
Seedless green grapes, halved
Pesto
Creme fraiche
The easiest way to cook the salmon is to pan-fry the steaks in a little light oil - I prefer to use sunflower or rape-seed for this, not olive oil. You could poach them and they'd be delicious, but the point about this dish is that it is supposed to be fuss-free and super-quick!
Anyway, while they are sizzling nicely in the pan, boil the kettle and get the pasta on in another saucepan.
Turn the salmon over, and add the prawns to the same pan. You could use ready-cooked prawns if you like - in which case you are only re-heating them, not cooking them, so they will take a little less time. Make sure they are piping hot.
The fish and the pasta will probably finish cooking at around the same time. Take the fish off the heat and cover with a lid, while you drain the pasta, and return it to the saucepan on a really low heat.
Stir some olive oil or butter through the pasta, and some pesto. I like to use the classic green basil pesto for this. Then I add some creme fraiche - roughly about 2-3 times as much as the pesto, until you have created a sauce which coats the pasta, rather than drowns it.
Stir it all through with some salt and pepper, and throw in the grapes. Serve out the pasta into big flat bowls. Then quickly remove the skin and any stray bones from the salmon (this takes about ten seconds!), flake into big chunks and place on top of pasta. Scatter over the prawns, and any juices left from the pan. Garnish with fresh basil, or parsley, or coriander.
Anyway, while they are sizzling nicely in the pan, boil the kettle and get the pasta on in another saucepan.
Turn the salmon over, and add the prawns to the same pan. You could use ready-cooked prawns if you like - in which case you are only re-heating them, not cooking them, so they will take a little less time. Make sure they are piping hot.
The fish and the pasta will probably finish cooking at around the same time. Take the fish off the heat and cover with a lid, while you drain the pasta, and return it to the saucepan on a really low heat.
Stir some olive oil or butter through the pasta, and some pesto. I like to use the classic green basil pesto for this. Then I add some creme fraiche - roughly about 2-3 times as much as the pesto, until you have created a sauce which coats the pasta, rather than drowns it.
Stir it all through with some salt and pepper, and throw in the grapes. Serve out the pasta into big flat bowls. Then quickly remove the skin and any stray bones from the salmon (this takes about ten seconds!), flake into big chunks and place on top of pasta. Scatter over the prawns, and any juices left from the pan. Garnish with fresh basil, or parsley, or coriander.
Eat, enjoy....
posted by Maeve Bradbury at 10:50 am
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