Ok, this is yet another salmon dish, but it is a great recipe that works well as either a side dish, as part of a picnic or a BBQ accompaniment or just on its own as a quick lunch or dinner (with perhaps some freshly baked crusty bread?).
What makes this a real winner is that if you make it the day before and keep it in the fridge overnight, it tastes even better (and saves you time on the day you want to serve it)!
Ingredients: (makes enough for 4 main servings/6 side servings/one large bowl)
- 250g pasta (such as fusilli, farfalle or penne)
- 250g boneless, skinless salmon filet
- 1 jar capers (stored in water)
- Juice of 1 lime
- 4 tablespoons chicken stock
- 4 tablespoons white wine vinegar
- 4 tablespoons olive oil
- 2-3 tablespoons honey (depends on how sweet you like it)
- 1 bunch of chopped dill
- Grated parmesan
1. Cook the pasta according to the instructions on the packet. Strain and run under cold water. Strain again and keep to one side.
2. Steam or poach the salmon until cooked. When done, flake the filets and keep to one side.
3. In the bowl in which you will serve the dish, mix together all of the other ingredients (except the parmesan). Add the pasta and mix together thoroughly, making sure the pasta is well coated in the liquid mixture. Add the flaked salmon and again, mix thoroughly.
4. Cover the dish with clingfilm or aluminium foil and keep in the fridge for several hours (or overnight) before serving.
5. Sprinkle lightly with grated parmesan after serving.