Salmon and Pappardelle Pasta

Salmon and tuna steaks are readily available these days. The wide strips of pappardelle pasta give the dish depth to top with the fish.

Ingredients
4 salmon steaks (or tuna if you prefer)
1 lemon - grated rind and juice
225g (8oz) fresh spinach - washed
400g (14oz) Pappardelle pasta
2 tbsp olive oil
4 spring onions - topped tailed and sliced
125 ml (4 fl oz) soya yogurt, Plain
2 -3 tbsp fresh dill - chopped
Salt and crushed black pepper

1. Place the salmon steaks in a shallow dish, sprinkle the lemon rind over the steaks and pour over the lemon juice, cover and leave for 1 hour in the refrigerator.
2. Cook the spinach by placing it in a medium saucepan with 1 tablespoon of boiling water, cover and cook for 2 - 3 minutes, stirring occasionally until it has collapsed, and drain to remove all excess water, place in a bowl and coarsely chop.
3. Place the Pappardelle in a large pan of boiling water with a little salt to taste and 1 tbsp of the olive oil, cook according to the instructions on the pack of pasta.
4. Heat the griddle frying pan and add the remaining 1 tbsp of the olive oil, fry the spring onions for 2 minutes and remove to bowl with the spinach.
5. Place the tuna steaks on the griddle fry pan and cook for approximately 4 minutes per side depending on thickness.
6. Drain pasta and return to the pan, add the spinach and spring onions, Alpro yogurt , 2 tbsp dill and some black pepper, toss together.
7. Serve by dividing the pasta mixture between 4 pasta bowl, top with the salmon steaks and sprinkle with the remaining chopped dill.

Serves 4

back