HOT HONEY, CHIPOTLE & WILD ALASKA KETA SALMON PASTA
Ingredients
2 tbsp olive oil
4 Wild Alaska Keta Salmon Fillets
300g pasta shapes
250g spinach
1 red pepper, diced
1 onion, diced
1½ tbsp hot honey
1 tbsp chipotle paste
1 tbsp tomato puree
Method
1. Heat 1 tbsp oil in a large frying pan and fry the salmon fillets for 6-7 minutes, turning halfway until just cooked through, remove to a plate and set aside.
2. Cook the pasta according to pack instructions, drain reserving 150ml water. Place the spinach in a large heatproof bowl, cover with clingfilm and microwave for 2 minutes until just wilted.
3. Meanwhile, add the remaining oil to the frying pan and fry the pepper and onion for 4-5 minutes until softened. Stir in the hot honey, chipotle paste, tomato puree and the reserved pasta water and stir for 1 minute. Remove the skin from the salmon and break into flakes, add this to the chipotle mix and toss into the pasta with the spinach and stir until evenly mixed, season.
COOK'S TIP:
- For a creamy version, stir in some cream or crème fraiche.
