Wednesday, March 21, 2012

Scottish Recipes - Salmon & Asparagus Pasta

Scottish Salmon and Asparagus Pasta

This recipe is actually adapted from two different recipes from the Fit and Healthy cookbook

Its nice to get Scottish Salmon for this recipe, but if its too hard to find then any Salmon will do


Fresh Asparagus

This is a typical family dinner for us, its a little bit of home without being really, really Scottish (you will see no haggis in this recipe)

It is very easy and quick to make and also more importantly, its yummy

Sir Scoffs-A-Lot loves it, which makes me a happy mummy knowing he is getting all his nutrition from this great dish

Serves 6

You will need

  • One piece of Scottish Salmon
  • Bunch of Fresh Asparagus
  • Rigatoni Pasta
  • Dried Rosemary
  • Half and Half or whole milk (for a low fat option use low fat milk)
  • Corn Flour or Corn Starch
  • Squeeze of lemon


Rigatoni and Asparagus

Half and Half

  • Place Salmon, skin side down, on a microwaveable plate and sprinkle with dried rosemary, microwave until cooked through, about 5 minutes on medium

Salmon sprinkled with dried Rosemary

  • Fill a large pot with water and a little drop of oil and bring to boil, lower to simmer and cook packet of pasta for around 12 minutes
Pasta in the Pot

  • Cut Asparagus into bite sized pieces and place in a skillet with a little olive oil and a sprinkle of rosemary, cook through to warm and soften slightly, don't over cook, a little crunchy is good

Asparagus in skillet

  • To make the white sauce, pour 3/4 pint of Half and Half or milk into a saucepan 
  • add a little corn flour/starch to saucepan with half and half
  • warm to thicken, stirring as it warms to prevent lumps
  • add a squeeze of lemon juice to taste
White creamy sauce

  • Take cooked Salmon and cut into cubes, removing any skin as you go
  • Place all cooked ingredients (Salmon, Asparagus, Pasta and Sauce) together in a large bowl
Salmon and Asparagus

Pasta and white sauce

  • mix thoroughly
Scottish salmon and Asparagus

Enjoy this dish warm on its own


Leave to cool and serve cold with salad and some crusty bread


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