April 27, 2010

Creamy pasta with salmon and capers

Bowlful of creamy comfort food with a lovely salty twist provided by beautiful soft French capers. This makes going back to work after a long weekend almost bearable.

Creamy pasta with salmon and capers

400 g salmon file, cubed
1 small brown onion, finely chopped
3 big tbs French capers, chopped
1 wedge of preserved lemon, peel only, finely chopped
150 ml heavy cream
2 big handfuls of pasta, cooked al dente
crushed black pepper

Heat some olive oil and butter in a pan, add onion and cook until translucent. Add salmon and cook for a few minutes. Add capers, preserved lemon and cream and cook for a further few minutes. Add cooked pasta and heat through. Season well with crushed black pepper.

3 comments:

  1. Suze: Yes, salmon pasta is not a bad choice at any time! :-)

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  2. Delicious! I like how you kept the salmon in large chunks (as opposed to flaking it) :D

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