I love salmon’s versatility, it offers something for everyone. You can eat it raw or cook it in many different ways. With the abundance of omega-3 oils found in salmon, it is naturally tender and a quick cooking fish.
I’ve used fusilli or spiral pasta in this recipe which allows the salmon chunks the ability to settle in-between the spirals while the sauce coats both the pasta and salmon. The hot smoked salmon is store bought. This farmed Tasmanian salmon is dry salted, cured then smoked in kilns. The taste is nothing short of melt in your mouth goodness.
Ingredients 250g pasta
125g hot smoked salmon
3-4 tablespoons of olive oil
2 handfuls basil leaves
2 cups of white wine
Bring water to the boil, add pasta and cook for approximately 10-minutes or until pasta is al’dente (still a little firm to touch)
Cook pasta until it's al'dente
While the pasta is cooking, heat oil in a frying pan and when hot add the basil leaves.
Saute basil leaves in a little hot oil
Saute the basil until the leaves appear translucent and become crisp. Remove from the frying pan and set aside.
Basil is cooked when the leaves become translucent and crisp
Add the white wine to the basil oil and start to reduce the liquid for 2-3 minutes. As the wine reduces re-add the basil leaves to the wine sauce and continue the liquid reduction. This extra reduction should take no more than 2 minutes.
Add white wine to make the sauce
Break up the hot smoked salmon into large pieces and add to the white wine and basil sauce. Stir the salmon through until heated.
Hot Smoked Salmon
Break up the smoked salmon into large pieces and add to the wine and basil sauce. Stir through until heated
Drain pasta and divide into two bowls.
Top the pasta with the salmon and basil and drizzle with the remaining white wine sauce. Serve while hot and with an accompanying glass of chilled white wine.