Try this delicious recipe from Annabel Karmel’s new book, Top 100 Pasta Dishes.
2 tbsp light olive oil
1 onion, finely chopped
1 clove garlic, crushed
100g orange pepper cut into strips
100g broccoli florets
1 medium courgette (150g) sliced and the then cut into semi circles
250g salmon fillets
200 ml fish stock
150g crème fraiche
200 ml vegetable stock
150g tomatoes, skinned, deseeded and cut into chunks
75g parmesan cheese, grated
Salt and freshly ground black pepper
Cook the fusilli according to the directions on the packet.
Heat the olive oil in a heavy based saucepan and sauté the onion and garlic for three minutes, stirring occasionally.
Add the orange pepper broccoli and courgette and sauté for 6 to 7 minutes stirring occasionally until tender. Meanwhile cut the salmon into chunks.
Put into a saucepan cover with fish stock and poach over a gentle heat for 3 to 4 minutes or until cooked. Remove from the pan , strain and set aside.
Stir the crème fraiche and vegetable stock into the cooked vegetables and bring to a simmer.
Stir in the chopped tomatoes and chunks of salmon and simmer for two minutes, then stir in the parmesan cheese and season to taste.
Toss the drained fusilli with the sauce taking care not to break up the chunks of salmon
Makes four portions.
Find out more about Annabel on the Annabel Karmel website.