- 400g fusilli pasta or other pasta shape
- 150g pack sugar snap peas, halved lengthwise
- 2 salmon steaks, 300g/10oz in total
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- zest and juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 tbsp reduced-fat crème fraîche
- 100g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Boil the pasta, adding the sugar snaps to the water 2 mins before cooking time is up. Cool under running water, then drain. You can steam the salmon over the pasta pan for about 7 mins if you have a steamer basket, or put onto a heatproof plate and microwave on High for 2-3 mins until the flesh flakes easily. Peel away any skin, break into large flakes, then allow to cool.
Mix the lemon zest, juice and crème fraîche together, then season to taste. If you need to, loosen with a few tbsp of water to make the consistency of double cream. Toss the pasta, peas and rocket into the dressing, flake in the salmon, then gently turn in the bowl a few times.