Lemon, herb and salmon pastaby Gavin Bennett
|Preperation time: 10 mins
Cooking time: 15 mins
|2 tbsp freshly chopped parsley;
6 tbsp freshly chopped basil;
grated zest of 1 lemon plus 2 tbsp juice;
200ml creme fraiche;
2 boneless salmon fillets;
335g dried pasta such as fusilli;
fresh basil to garnish
|In a bowl mix the parsley, basil, lemon zest and
juice, and creme fraiche. Season to taste.
Line a grill pan with foil and cook the salmon under a hot grill for 3 minutes on each side. Flake the salmon into a bowl.
Meanwhile cook the pasta according to packet instructions. Drain and return to the pan, stir in the creme fraiche mixture and salmon and gently heat through. Garnish with fresh basil.
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