It’s a Sunday and you’ve decided against the usual chicken dinner. Instead, there’s a generous slab of the best farm-raised salmon money can buy in the oven (let’s not deplete fishing stocks). Naturally, you’ve prepared too much and there’s going to be leftovers. Leftover salmon, however, is a particularly versatile thing. You owe it to yourself to give this recipe for Leftover Salmon Pasta a whirl.
Thankfully, this is one salmon recipe that can be quickly and easily thrown together after a hard day back in the office. It’s simply a case of flaking your salmon into a creamy sauce and tossing through a perfectly seasoned and tender portion of linguine. Magnificent. Weekday meals as they’re supposed to be.
Here’s the dirty little secret. If you’d like to make life a little more frugal, or don’t have a spare fillet of cooked salmon lying about, you can do the recipe great justice with tinned salmon. My only recommendation would be to use a relatively good brand; one that doesn’t include all the bones and skin with its salmon.
If you look down, you may notice the addition of fresh dill. The dried stuff isn’t an adequate substitute. And if you struggle to find fresh dill wherever you may be, it can be substituted for fresh parsley. Do not consider anything else. The recipe will be delicious without any herbs at all.
Leftover Salmon Pasta
- 200g linguine pasta
- 1 tbsp olive oil
- 1 clove garlic, mashed
- 200ml creme fraiche
- juice of 1 lemon
- 2 tbsp fresh dill, finely chopped
- 200g leftover salmon
- a generous pinch of salt
- Put your linguine – or otherwise – on to boil in plenty of salted and oiled water.
- Gently heat the olive oil in a large, heavy-based frying pan. Gently fry the mashed garlic, before stirring in the creme fraiche. Stir over a low heat for 2 minutes.
- Add half of the lemon juice to the creamy sauce, along with the dill. Remove any skin and large bones from your salmon, flake and add to the mix. Season generously and cover.
- Once the pasta is cooked through, drain it and incorporate into the creamy sauce, coating as thoroughly as possible. Drizzle with the remaining lemon juice and serve immediately with a little extra dill.
Cost: Who can put a price on avoiding waste? OH, you can? Fine. Salmon prices vary hugely, but it’s perfectly possible to source a good 200g chunk for £3. Going for tinned? You can perhaps make that £1. Running with the former, this delicious weekday evening salmon recipe for two shouldn’t set you back much more than £3.75 – perhaps less.