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Regal Salmon Pappardelle with Fennel and Pine Nuts

  • Difficulty: Easy
  • Serves: 4
  • Preparation time:
  • Cooking time:

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Ingredients

  • 275g pack Regal Salmon Fresh cuts Stir Fry
  • 2 bulbs florence fennel
  • 1 cup (250g) green Spanish olives
  • 1/2 lemon, juiced
  • 4 tablespoons extra virgin olive oil
  • 500g pappardelle pasta, fresh or dried
  • 1 tablespoon olive oil
  • 2 shallots, peeled, finely diced
  • 1/2 cup capers, drained
  • 1 cup (250mls) dry white wine
  • 1 lemon lemon, juiced
  • 100g butter, cut into cubes
  • 70g pine nuts, toasted

Method

Preheat the oven to 180°C. Remove the Regal Salmon Fresh Cuts Stir Fry from the refrigerator and leave to come to room temperature for 10-15 minutes before cooking.

Trim the leaves and tough outer layers from the fennel bulbs. Reserve the fennel fronds to use as a garnish. Slice into quarters then if the bulbs are large then halve the pieces again. Heat a pot of water to boiling and blanch the fennel pieces for 1 to 1 ½ minutes depending on size. Drain well.

Place the fennel pieces on a baking tray with the green olives and drizzle with olive oil, lemon juice and season to taste with salt and freshly ground black pepper. Bake in the oven for 20 minutes.

Meanwhile, heat a pot of water to boiling and add 1 teaspoon of salt. Cook pasta for 10-12 minutes or according to the packet instructions. Drain well and keep warm while preparing the sauce.

Heat a frying pan with olive oil and fry the shallots on a low heat until tender, about 2-3 minutes. Add the capers, wine and second measure of lemon juice and boil until the liquid has reduced by half. Add the butter a piece at a time, until melted and the sauce has thickened. Pour the sauce over the pasta and toss well to combine.

When the fennel is cooked, place the salmon pieces on the same baking tray and return to oven and cook for another 5 minutes.

 

To serve, divide the pasta between four pasta bowls. Arrange the salmon pieces, fennel and olives over the top of the pasta and sprinkle with toasted pine nuts, flat leaf parsley and reserved fennel fronds. Accompany with lemon wedges and plenty of freshly ground black pepper.

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