For those of you playing along at home my Baked Salmon with Garlic & Lemon Thyme will have been your go to recipe for a healthy Easter fish feast to feed the starving masses. If perhaps the masses weren’t quite as starving as they might have been here is a quick and easy recipe to make use of the leftovers. 15 minutes from beginning to fork, light, fresh and tasty this salmon dish makes use of ingredients you most likely already have in your fridge and pantry making leaving the house on a public holiday completely unnecessary. I use fusilli pasta as the spirals hold onto the pieces of salmon well giving each bite all of the sharp and salty flavour of the dish. Feel free to substitute with whatever you have in stock.
If your guests have cleaned up in more ways than one and there are no leftovers, then just add 300g (roughly 2 fillets) of skinless salmon to a small saucepan of simmering water (place some lemon and thyme in there for a bit of flavour) and poach for around 8-10 minutes. Remove from the water and allow to cool then use a fork to break into rough pieces.
As the original recipe is also baked with garlic you may wish to add 1 or 2 cloves of crushed garlic to the leek towards the end of its cooking process (when nearly soft and translucent) then sauté for a further minute.
These steps will only add 10 minutes to the total cooking time bringing it to 25, still fairly speedy.
- Prep Time : 5 minutes
- Cook Time : 10 minutes
- Yield : 4
Bring a medium saucepan of water to the boil. Toss in around a teaspoon of salt and add the fusilli. Use a fork or a pasta spoon to mix through and make sure all of the spirals have separated. Lower the heat and simmer for around 8 minutes or until cooked al dente (or still a little firm to the teeth). I use fusilli (spirals) but feel free to use whatever you have to hand, just make sure you follow the directions on the pack as to how long it needs to simmer for. Drain and set aside, keeping a little of the cooking liquid for the sauce.
Meanwhile heat the olive oil in a large non-stick pan until it is a medium temperature. Sauté the slices of leek until softened and translucent. Break up the cooked salmon in to bite sized pieces using a fork. Add to the leek along with the capers and lemon juice.
Add the cooked pasta to the pan along with the reserved cooking liquid and stir to combine. Simmer until all ingredients are warmed through then stir through the parsley at the last minute so it keeps it's colour and texture.
To serve, divide between four bowls and top with grated parmesan cheese.