09th May 2018
I’m a big fan of one-pot pasta meals, and this salmon version doesn’t disappoint. It’s so quick and easy to make and is a great way of making a small amount of salmon go far.
Prep time: 2 minutes
Cook time: 10 minutes
250g skinless salmon fillet, cut into large chunks
300g linguine, strands broken in half
400g tin coconut milk
500ml hot vegetable stock
1 red pepper, halved, deseeded and diced
75g baby corn, halved
1 garlic clove, crushed
1 shallot, diced
Put all the ingredients in a large saucepan or shallow casserole dish and bring to the boil over a medium heat.
Reduce the heat and simmer for 8-10 minutes until the spaghetti and salmon are cooked and all the stock has been absorbed, stirring regularly.
Extracted from My Fussy Eater by Ciara Attwell (Lagom, approx €17).
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