Friday, 26 July 2013

Chilli Salmon and Mustard Fusilli

After last night I still had a hankering for pasta! PLUS I had a few salmon fillets that were calling my name. This dish has oodles of character and bags of flavour, in my eyes this is a perfect summer dish, fresh tomatoes, beautiful pasta and a wonderfully spiced fish!

Serves 2
300g Salmon Fillets
300g fusilli pasta
1 tbsp Chopped Tomatoes
100g cherry tomatoes
2 teaspoons of Mustard
Chilli Powder
A teaspoon of dried oregano
A few fresh basil leaves
A few garlic cloves
An egg
...and cayenne pepper!

Mix a tablespoon of chopped tomatoes, a big pinch of cayenne pepper, a few finely chopped garlic cloves, a few teaspoons of chilli powder and oregano until it forms a nice smooth runny paste.
Mix this to taste really, you want it quite smoky in flavour as the fish is very mild and needs some OOMPH!
Smother both fillets in this paste, and lay them on a baking tray. Pop into a pre-heated oven for about 15 minutes at 200c.
Put your pasta into a saucepan, just coating with boiling water and a pinch of salt.

For your pasta dressing, crack an egg and only keep the egg yolk, using both halves of the shell to pass it from side to side, do this over a bowl in case you lose the yolk!

Once this has been collected, put this into a small dressing jug with 2 teaspoons of English Mustard, 80ml of Olive Oil, a pinch of salt and a teaspoon of cayenne pepper.

Whip this all together into a nice smooth dressing.
Pop this into the fridge to cool whilst the fish and pasta finish cooking.

Once they are done, drain your pasta, pour into a pasta dish, coat generously with the mustard dressing, a few fresh basil leaves and a few sliced cherry tomatoes. Obviously with the now beautifully cooked salmon!

This paste will have crisped up nicely, and left the salmon still warm, soft and flaky inside.
Tuck in, or the person next to you will! (Normally me, I really am a human dustbin!) I hope you enjoy this one guys, and I hope you all have a fantastic weekend!