Cook Up a Delicious Summer Salmon Dish

Mrs Connelly delights the tastebuds again with this quick light dish that is perfect for the summer months. For an evening meal make it as below creating a white sauce base to reduce the fat content. Transform the dish for a special occasion by swapping the white sauce base to cream. You could also add in some other favourites like some prawns or asparagus.

Summer Smoke Salmon, Lemon and Pea Pasta

Ingredients

2 tablespoons olive oil

1 tablespoon flour

150-200ml milk (150ml will give a thicker sauce and 200 a thinner one)

½ stock cube

Lemon zest (and a little juice)

1 fillet hot smoked

Salmon (lemon and herb) (cooked)

Handful of peas

½ Onion diced

Clove garlic

Spaghetti (120-140g)

Parsley

Parmesan cheese

Method - preheat oven to 180°c

1) Place a pan of salted water on the boil ready for the spaghetti. When it boils add the pasta and cook.

2) Add a tablespoon of oil to a frying pan and gently fry the onion and garlic until soft.

3) Add an extra spoon of oil, a tablespoon of flour and gradually add the milk stirring. Add stock cubes, zest, juice and some parsley.

4) Add the salmon in flaking it as you go and double checking there are no bones.

5) Add a handful of peas. Gently simmer for a few minutes so the salmon gets hot.

6) Drain the pasta and mix with the sauce.

7) Serve with a grind of pepper and sprinkle of parmesan cheese.