“The best thing about this recipe is it’s a one-pot wonder – throw everything in one pot and allow the magic to happen. Dinner is on the table in under 30 minutes”
Over the past couple of months, I’ve been receiving a few emails from some of you, especially busy mums, asking for quick and easy meals that can be prepared either in one saucepan or frypan or cooked in the slow cooker while they’re at work. Well the good news is I have been doing quite a bit of recipe testing recently, trying out a few meals that could be made easier for those mid-week dinners. This is one of them.
Now I know not all kids love fish and if they do it’s usually covered in batter with a side of chips, am I right!? But this is a dish that I think everyone will love. I’m even wondering if my bro-in-law would like it – he’s not a big tuna mornay fan! I found that when I tested this recipe on friends, who weren’t big fish eaters, they loved this recipe.
The best thing about this recipe is it’s a one-pot wonder – throw everything in one pot and allow the magic to happen. Dinner is on the table in under 30 minutes, keeping the troops happy. No need to thank me, I just hope you give it a try and that everyone loves it – let me know what you think in the comments section below. I love hearing from you 🙂 Oh and stay posted for a couple more easy midweek dinner ideas coming soon.
TIPS:
Salmon is healthy in omega 3 fatty acids, which is great for every body.
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I use Tassal salmon, which comes from Tasmania and it’s sustainable.
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I have tried this with non-smoked salmon fillets, leftover from the night before and it’s also delicious. You could give vacuum sealed flaked salmon a try also.
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Cooking the pasta in milk, adds to the creaminess of the pasta. Keep extra milk on hand in case the sauce gets absorbed by the pasta.
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We like our pasta al dente (cooked to be firm to the bite). Cook the pasta to your liking – just keep in mind that the pasta will continue cooking, even off the heat.
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I love fresh chives but you can also use fresh dill or parsley, which works perfectly with salmon.
INGREDIENTS:
250 grams pasta of choice
1½ cups (350mls) milk
2 cups chicken stock
1 garlic clove, grated or minced
1 tablespoon butter
80 grams tasty cheese, grated
2 tablespoons sour cream
2 x 95gm tins Tassal smoked salmon, drained
TO SERVE:
Parmesan to taste
Fresh chives, chopped
METHOD:
In a medium sized saucepan, add the first five ingredients.
Cover the saucepan with a lid and bring to boil over high heat.
Remove the lid, stir and turn the heat to low. Allow to simmer for 12 minutes, stirring occasionally, or until pasta is cooked to your liking.
Remove from the heat and gently fold through the grated cheese and sour cream until melted.
Then gently fold through ¾ of the salmon.
Divide between four bowls and garnish with the remaining salmon, parmesan and chives.
What is your favourite weeknight meal? You can leave your comment in the comments section below, I love hearing from you 🙂
Miss Food Fairy 
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Dear Miss Food Fairy,
You have wonderful ideas. I have never thought of cooking the pasta in milk. Brilliant!
Helen.
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As a one pot dish, cooking the pasta in milk & stock instead of water adds a creamy finish to the pasta. Also cream get be heavy so cooking in milk adds creaminess without the heaviness Helen. Enjoy 🙂 xx
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Mmm, this is a lovely recipe and perfect for a busy weeknight. Thanks for sharing.
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Thank you Amanda, it’s always my go to whenever I forgot to get something out of the freezer or ran out of time to cook – enjoy! 🙂 x
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YUM!!!! Will definitely be making this one during the week!
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Thank you Lucy – it’s super tasty x
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