Fish is expensive compared to other meats here in Western Australia so I love a recipe that allows for the fish to go a bit further! By popping the cooked salmon on top of the pasta it doesn’t disintegrate and disappear and I think looks rather pretty with the smoked paprika covering.
I buy salmon with the skin on, it tends to be cheaper and as it is baked first it’s easy to remove the skin and scrape off the fatty brown meat. The skin also protects the surface of the salmon while it bakes.
The salmon can be cooked ahead of time which is what I do when the weather is so hot!
Serves 6. Use gluten free pasta if needed.
500g dried pasta
400g salmon, 2 fillets, skin on, bones removed
1 teaspoon smoked paprika
salt and pepper
1 red onion, sliced
6 anchovies, drained
a pinch of chilli flakes
350mls passata/sieved tomatoes
300g cherry tomatoes, halved
1-2 tablespoons fresh chopped parsley
Preheat the oven to 190 degrees Centigrade.
Take a large piece of foil and top it with a sheet of baking parchment.
Place the salmon on the parchment, season the salmon with salt and pepper and then sprinkle over the smoked paprika.
First wrap the fish in the paper and then the foil so that it’s completely sealed in the paper.
Pop this package onto a baking sheet and bake for 10 minutes.
Remove from the oven and leave the parcel sealed for 10 minutes.
Once you are ready to cook dinner…..,,
Bring a large pan of water up to the boil and cook the pasta as per the packet instructions.
In a large, I use a 32cm deep frying pan, heat the oil over medium heat, add the onion, anchovies and garlic, cook until the onion is soft, stir in the chilli flakes.
Pour in the passata and cherry tomatoes and stir over a high heat until the tomatoes are beginning to go squishy, around three minutes.
Pour the cooked pasta into the tomato mix, stir well.
Break the salmon up over the pasta and sprinkle with parsley.