I hate trying to name my own dish! If I keep it too simple and generic, people may not be curious enough to find out what flavours are actually in it. If I be too specific, it just becomes a mouthful. Today’s casual Saturday lunch (now that hubby’s back home the word “casual” actually means “slightly fancy”, lol) took me forever to decide what I should name it. Technically, it’s just a Creamy Seafood Pasta dish. BUT it’s got salmon in it! How can I not mention the salmon. The salmon itself contributes 70% of its overall flavour to this dish. Oh, and it’s got Chilli so it’s a bit spicy… not just your typical creamy flavour. And what if people start asking “what are those herbs?” well they are little green parsley flakes and yes, there’s also GARLIC in there which usually appeals to most people straightaway, just the mention of garlic. It’s a magic culinary word. Garlic. Aaahhhh… such a flavour enhancer, I use garlic in most of my dishes.
So I’ve finally decided to name the dish what it is – I like being generally specific 🙂
Salmon and Squid Pasta with Creamy Chilli, Garlic, Lemon and Parsley Sauce
Ingredients:
3 cups of penne pasta, boiled in salted water
1 tbsp olive oil
1 salmon fillet
125g fresh / frozen squid rings
1 tsp minced garlic
1 tsp hot chilli paste
1 tbsp sweet chilli sauce
1 tsp parsley flakes
1 tbsp lemon juice
300ml thickened cream
Salt and pepper to taste
1/2 cup pecan nuts, crushed and lightly toasted for garnish
Extra parsley flakes for garnish
Grated parmesan cheese for garnish
Method:
In a large pan, heat olive oil and cook salmon fillet, squid rings, garlic and hot chilli paste. Break off the salmon fillet as you cook into small chunks. Cook for approx. 5 minutes until seafood is cooked and garlic is fragrant.
Add thickened cream, sweet chilli sauce, lemon juice and parsley flakes. Season well with salt and pepper. Simmer for approx. 7-8 minutes on medium heat.
Toss cooked pasta into creamy mixture and cook for another 3-4 minutes. Serve hot and garnish with toasted pecan nuts, extra parsley flakes and grated parmesan cheese.
Kimba's Living 
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