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Minted Salmon Pappardelle

Big Fish Minted Salmon, Mascarpone & Asparagus Pappardelle

    2 serving
4.5 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 2

A deliciously simple pasta dish that cooks in minutes but with a luxurious feel, ideal for a supper that’s a little bit special. Serve with a fresh salad.

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Ingredients

  • 2 Big Fish Garden Mint Salmon Fillets
  • 175g pappardelle pasta
  • 100g mascarpone cheese
  • 100g asparagus tips
  • 50ml dry white wine
  • 1 clove garlic, finely diced
  • 1 shallot, finely diced
  • 2 tbsp olive oil
  • ½ lemon, zest
  • 2 sprigs fresh mint, to serve
  • 1 pinch ground black pepper, to taste
  • 1 pinch sea salt, to taste

Method

Step 1

Bring a pan of boiling water with 1 tsp of salt to a rolling boil. Add the pappardelle and cook for 6-8 minutes, occasionally stirring to stop the pasta sticking together.

Step 2

Take the BigFish Brand™ salmon from the freezer and remove the outer packaging. Pierce a hole in the vacuum pack on each fillet, then place on a microwavable plate and cook on full power for 4 minutes from frozen, until cooked.

Step 3

Then, in a large frying pan, add 2 tbsp olive oil and bring to a medium heat. Add the chopped shallot and garlic, cooking for 2-3 minutes until softened and translucent but not browned.

Step 4

Add the white wine to the garlic and shallot and cook for a further minute, before adding the mascarpone and gently stirring together.

Step 5

Take the cooked salmon from the packaging and flake into the white wine and cream sauce, allowing all the flavours to combine.

Step 6

Just before the pasta has finished cooking, add the asparagus to the water in the same pan and let the two cook together for one minute.

Step 7

Drain the pasta and asparagus, and then add to the salmon and sauce.

Step 8

Add the lemon zest to the pasta and sauce, seasoning with salt and pepper to taste, before serving and topping with a sprig of fresh mint.

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