Kipper and I were staying with my parents for a few days, and my Mum asked me to rustle up a dinner that would use up a big piece of leftover cooked salmon that needed to be eaten. Having raided the fridge for additional ingredients, I came up with this easy and very tasty salmon pasta dish.
The sauce is creamy and delicious, with some sweetness from the leeks, and a sharp freshness from the lemon juice. The fresh dill is a classic accompaniment for the salmon, and justifiably so – it’s yummy! This salmon pasta dish makes a fabulous speedy family-friendly supper, and certainly everyone at our table enjoyed it – from my Octogenarian Dad to my pre-school daughter. You can’t say fairer than that.
My Mum is on a dairy-free diet, so for her I substituted soya milk for the cows’ milk, and tofutti ‘cream cheese’ for the cream cheese. You could probably tell the two salmon pastas apart if you had them side-by-side, but it’s pretty close. I reckon if you made the dairy-free version and served it up without alerting people to its non-dairy status, nobody would ask if there was anything ‘unusual’ about it. (Incidentally, my Mum has used the tofutti cream cheese, and some of their other products, to make everything from soups and savoury dishes to a delicious and creamy cheesecake, so if you’re looking for dairy-free alternatives, I can highly recommend their product range.)
This is a great recipe to use up leftover salmon, but it’s also good enough to warrant cooking some specially – and it makes a small portion go a long way. Just zap it in the microwave for a few minutes before adding to the sauce as per the recipe.
- 2 tbsp olive oil
- 1 medium leek
- 20g plain flour
- 300ml milk
- 45g cream cheese
- 200g cooked salmon (or thereabouts)
- Generous tbsp chopped dill, plus extra to garnish
- Juice of 0.5 lemon
- Salt and pepper
- Cooked pasta, to serve
- Remove the outer leaves from the leek, clean well, and slice finely.
- Heat the olive oil over a medium heat and sauté the sliced leeks until soft. Add the flour and cook, stirring, for 2-3 minutes.
- Gradually add the milk, stirring well to combine. Once all the milk has been added, bring up to a simmer, and cook, stirring constantly for 2-3 minutes until the sauce has thickened slightly. Stir in the cream cheese and mix well. Remove the sauce from the heat.
- Remove and skin and bones from the salmon, if necessary, and flake the flesh into chunky pieces. Add the flaked salmon, dill and lemon juice to the sauce, then season with salt and pepper to taste.
- Gently warm the sauce through, and serve atop pasta, sprinkled with a little extra dill.