recipes
Whole grain pasta salad with stir fried vegetables and cured salmon
2021-05-01
Ingredients
For the salmon
- 2 salmon fillets cut into wafer thin slices
- Water
- 1 tbsp. sugar
- 2 tbsp. sherry vinegar
- 2 tbsp. dark soy sauce
- 1 tsp grated fresh ginger
- Juice of 1 lime
You will also need
- 200g wholemeal farfalle pasta (Good earth)
- Vegetable or light olive oil
- 2 cloves garlic, crushed
- 1 small broccoli, cut into small florets
- 2 bell peppers, deseeded and thinly sliced
- 1 leek, thinly sliced
- 1 large carrot, thinly sliced into match sticks
- 1 zucchini, thinly sliced
- 3 spring onions, sliced diagonally
- Fresh basil, chopped
- 8 cherry tomatoes
- 1 tbsp. capers (Camel)
Method
Start this recipe by preparing the salmon. Whisk together the water, vinegar, sugar, soy sauce, ginger and lime juice. Pour the mixture into a tray and lay the thin slices of salmon on top. Allow to marinate for 30 minutes. Meanwhile, cook the pasta in a large pan of salted boiling water until `al dente`, drain and drizzle with a little olive oil to stop sticking. Meanwhile, heat a wok with the oil and quickly stir-fry all the garlic and vegetables leaving firm and crunchy, then mix with the cooked pasta. Season well with salt and pepper then mix in the chopped basil, tomatoes and capers. Serve the pasta stir-fry with the cured sliced salmon.
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