Name: Poached salmon and pasta salad with rocket pesto
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 500 gram farfalle pasta; 800 gram salmon fillets; 5 cup water; 1/2 medium lemon, cut into wedges; 1 small_piece red onion, thinly sliced; 2 tablespoon drained capers, rinsed; 2 medium_piece tomatoes, seeded, finely chopped; 1 lebanese cucumber, seeded, finely chopped; 1 tablespoon finely grated lemon zest; 1/3 cup lemon juice; Rocket pesto; 250 gram rocket, trimmed; 1/4 cup coarsley grated parmesan; 1/4 cup toasted pine nuts; 2 clove garlic, quartered; 1/2 cup olive oil

Ingredients

500 gram farfalle pasta

800 gram salmon fillets

5 cup water

1/2 medium lemon, cut into wedges

1 small_piece red onion, thinly sliced

2 tablespoon drained capers, rinsed

2 medium_piece tomatoes, seeded, finely chopped

1 lebanese cucumber, seeded, finely chopped

1 tablespoon finely grated lemon zest

1/3 cup lemon juice

Rocket pesto

250 gram rocket, trimmed

1/4 cup coarsley grated parmesan

1/4 cup toasted pine nuts

2 clove garlic, quartered

1/2 cup olive oil

Method

Poached salmon and pasta salad with rocket pesto

1.Make rocket pesto.

2.Cook pasta in large saucepan of boiling water until just tender; drain.

3.Halve fish fillets. Bring the water and lemon to the boil in large frying pan. Add fish; simmer, uncovered, until fish is cooked, drain. Cut fish into chunks.

4.Combine pasta, onion, capers, tomato, cucumber, rind and juice in large bowl. Add fish and pesto; toss gently to combine.

Rocket pesto

5.Blend or process rocket, cheese, nuts and garlic until smooth. With motor operating, add oil in a thin, steady stream until pesto thickens.

Farfalle is a short, rather sturdy butterfly-shaped pasta that is also known as “bow-ties”. It is good for a dish such as this because the folds and crinkles of each piece help capture the pesto and hold the other ingredients. Replace the farfalle with penne or small shells if you wish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook