Fish is expensive compared to other meats here in Western Australia so I love a recipe that allows for the fish to go a bit further! By popping the cooked salmon on top of the pasta it doesn’t disintegrate and disappear and I think looks rather pretty with the smoked paprika covering.
I buy salmon with the skin on, it tends to be cheaper and as it is baked first it’s easy to remove the skin and scrape off the fatty brown meat. The skin also protects the surface of the salmon while it bakes.
The salmon can be cooked ahead of time which is what I do when the weather is so hot!
Serves 6. Use gluten free pasta if needed.
500g dried pasta
400g salmon, 2 fillets, skin on, bones removed
1 teaspoon smoked paprika
salt and pepper
1 red onion, sliced
6 anchovies, drained
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