Dine-In Creamy Salmon Pappardelle

Nutrition per serve

Ingredients

• 1pcs zucchini
• 1pcs spring onion
• 1clove garlic
• 1bunch dill
• 1pcs vegetable stock cubes
• 1pcs lemon
• 2pcs Tasmanian salmon fillets
• 10g capers
• 285g fresh lasagne sheets
• 150g peas
• 180ml (¾ cup) boiling water
• 40g butter
• 10ml extra virgin olive oil
• 10ml plain flour
• 125ml (½ cup) milk
• 5ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Thinly slice the zucchini. Thinly slice the spring onion, keeping the white and green parts separate. Crush or finely chop the garlic. Finely chop the dill, keeping the stems and leaves separate. Crumble 1 stock cube* into a heatproof jug, add 180ml (¾ cup) boiling water and stir to dissolve. Finely grate the zest of half the lemon*, then juice the half.
2. Step 2 — Prep salmon
   Bring a medium saucepan of salted water to the boil for the pasta. To remove skin from the salmon, put the salmon on a board and, using a sharp knife, make a slight incision between flesh and skin. Hold the skin tightly (use paper towel for grip) and slice between flesh and skin in a downward motion, pushing the blade into the skin. Discard skin and cut salmon into 3cm chunks.
3. Step 3 — Make caper butter
   Melt 30g butter in a small saucepan over medium-high heat. Cook the capers, stirring occasionally, for 2-3 mins until the butter is foaming and golden brown. Remove from the heat. Stir in 2 tsp lemon juice and 2 tsp extra virgin olive oil.
4. Step 4 — Start sauce
   Melt 10g butter in a medium deep frypan over medium heat. Add the white part of spring onion, garlic, dill stems and 2 tsp flour and cook, stirring, for 1 min or until the spring onion is softened. Gradually add the stock and 125ml (½ cup) milk, stirring constantly to prevent lumps forming. Bring to a simmer and cook, stirring, for 2 mins or until slightly thickened.
5. Step 5 — Finish sauce
   Add the salmon to the sauce, reduce the heat to medium-low and cook, covered, for 3-4 mins until the salmon is just cooked through. Remove from the heat. Stir in the lemon zest, 2 tsp lemon juice and 1 tsp dijon mustard. Taste, then season with salt and pepper. (The sauce may seem thin, but it will thicken when the pasta is added.)
6. Step 6 — Cook pasta and serve
   Meanwhile, cut lasagne sheets into 1cm-wide strips (see cooking tip), then separate the strips. Add pasta, zucchini and peas to the pan of boiling water and cook, stirring occasionally, for 1½-2 mins until al dente. Drain, then toss through the sauce. Divide pasta among bowls. Scatter with dill and remaining spring onion. Drizzle with caper butter to serve.

Allergens

Milk, Gluten, Wheat, Sulphites, Fish, Egg