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Penne with Fresh Salmon Recipe

A quick and easy dish to assemble. This is a good way of using up any fish you might have in the freezer, although the salmon mentioned is ideal.
Serve it with some good French bread and a salad.

If you enjoy cooking take a minute to look at - learn how to make top-class dishes from beginners upwards.


For 4 people:

- 500g packet of Dried Penne; other types can be substituted, but the way penne quills hold the sauce makes them ideal

- 350g/12oz of uncooked fresh Salmon fillets, skinned by your fishmonger

- 25g/1oz Butter

- 1 tablespoon (15ml) chopped Shallots or Spring Onions - include most of he green stalks, if using these

- 1 medium Leek, carefully washed and chopped

- 1 medium clove of Garlic, peeled and chopped

- 150ml/5 fl oz fish stock or a quarter of a Fish Stock cube dissolved in hot water

- 150ml/5 fl oz Dry White Wine

- 600ml/I pint Double Cream

- 1 tablespoon (15ml) Fresh Dill

- 1 tablespoon (15ml) Fresh Chives

- 8 Fresh Basil leaves

- Salt and freshly-ground Pepper

- The juice of half a Lemon, Sieved

- 1 * 50g (the smallest) jar of Lumpfish 'Caviar' (optional)


- Make the sauce first - melt the butter in a deep frying pan or wide-based saucepan, and sweat the shallots, garlic and leeks until transparent.

- Add the salmon and gently fry for 3 minutes on each side; remove the fish to a plate to cool.

- Add the wine to the pan and deglaze; pour in the fish stock and increase the heat until the liquid bubbles. Reduce by half.

- Lower the heat and add the cream, stirring to mix well in.

- Cut the salmon into 2.5cm/1in cubes and add to the sauce.

- Add a little salt (a bit more if you're not using lumpfish 'caviar') and plenty of freshly ground pepper, then mix in the lemon juice.

• can be prepared ahead up to this point.

- Cook the pasta as directed on the packet, drain and refresh under cold water to wash out any surplus starch.

- When completely free of water add the sauce and heat gently.

- Mix the fresh herbs in 1 minute before serving.

Serve each helping with a heaped teaspoonful (8ml) of lumpfish 'caviar' piled in the centre.

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