Pasta With Cherry Tomatoes And Salmon

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.

Ingredients

500g dried pasta

400g salmon, 2 fillets, skin on, bones removed

1 teaspoon smoked paprika

salt and pepper

30ml oil

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

Method

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.

 

 

Pizza Scrolls

Brilliant for lunch boxes, picnics and kids parties, easy to make dough that you just top and roll.

I like to make these and freeze half to pop into the boys lunch boxes at a later date or at this time of year to give me a quick and easy snack for the visiting family and friends.

Makes 20-26.

Ingredients

500g plain flour

2x7g sachets dried yeast

2 teaspoons salt

1 tablespoon dried oregano

350mls warm water

100mls sieved tomatoes or pizza sauce

400g grated mozzarella

Method

In a large bowl combine the flour, yeast, salt and oregano.

Make a well in the centre and add the water, combine using a fork and once it’s coming together, pour onto a floured work surface and start to knead, knead for 5 mins.

Return to the original bowl and cover with a cling film or a damp tea towel. Set aside, somewhere warm, for 1 hour.

Lightly knead the dough and then roll out on a well floured large work surface, roll into a rectangle around 30×90 com.

Spread the sieved tomatoes or pizza sauce over, top with cheese and roll the dough into a long sausage.

Cut into 3-5cm rounds.

Place on a baking sheet lined with baking parchment and repeat with the remaining dough.

Cover with cling film and allow to rest for 20-30mins.

Preheat the oven to 210 degrees Centigrade,

Bake for 15-20mins until golden.