Since the pregnancy I have been obsessed with fish and seafood. A person who loved medium rare steaks and flavour of meat seemed to have disappeared. I cannot even think about the steak without feeling shivers. Having said that lamb and game meet are fine for some reason, it is only beef and pork that seem not to go down as they used to. I guess nothing wrong with that. London offers a huge range of different tasty fish and seafood to eat. In addition to local fishmongers and supermarkets, there are couple of fantastic fresh seafood markets in London! Any day I can go to our local store and buy fresh squid, scallops, prawns and variety of fish. It is just wonderful!
Last night I felt like salmon (again!) and my husband was begging to have salmon pasta (has been actually begging for some time) so I thought why not, let’s go for it. For me it is a huge step as I have these horror images (and memories) in my head of Finnish primary school food that so often was soggy, greasy and flavourless salmon pasta. I was a tricky child, I refused to eat any school food all my life. I was lucky enough to go at that time privately run sport high school that invested in amazing school food provided my Fazer (Amica). I guess I was pampered at home my parents were cooking extremely flavoursome and tasty meals and school food just didn’t reach that level.
In order to make great salmon pasta you need fresh ingredients and fresh herbs. I think seafood in general is very demanding as you do need fresh ingredients, jars and dried spices just don’t do it. This salmon pasta is extremely simple and quick but I have to say it was tasty even though I made up the ingredients in my head. This is a dairy free but ”creamy” pasta, it is super healthy and far from greasy! I warmly recommend to try it.
2 salmon fillets
approximately 200g pasta (I used spaghetti for two but you can choose tagliatelle, fusilli.. anything) I used corn and rice pasta, it is my new favourite! It seems to digest easier than normal wheat pasta and does not make me feel bloated.
3 spring onions
1-2 tbsp chopped dill
1-2 tbsp olive oil
(squeeze of lemon always good!)
100ml soy cream (or normal single cream if you want to use dairy)
3 tbsp wholegrain mustard
hint of white pepper
hint of black pepper
hint of lemon pepper
1. Cook the salmon fillets in the oven. Usually 200 Celsius degrees and 17 minutes is perfect.
2. Cook the pasta until al dente.
3. Pour the water away from pasta but leave a little bit in the bottom of the saucepan.
4. Add the spring onions, dill, olive oil and soy cream and cook for a little while.
3. Add the cooked salmon and mix.
4. Add the wholegrain mustard and spices and mix well.
Serve and enjoy! White wine -particularly Riesling – goes well with this but as we do clean eating in our household now we did not have any wine with the dinner.
PS. I will start writing in Finnish again as soon as I find more time (the other challenge is my British keyboard, I need to install the Finnish one in order to get the right alphabet 🙂