Rigatoni with Tasmanian Atlantic Salmon, Baby Spinach & Chilli
Serves 4
Ingredients
600g Tasmanian Atlantic Salmon fillet, sliced into 4cm squares
500g rigatoni
1 medium brown onion, diced
100g baby spinach
60g capers, rinsed
1 large red chilli, finely chopped
1 tablespoon butter
1 cup of white wine
Method
Boil pasta until cooked al dente then strain with cold water.
Pan-fry salmon for 3-4 minutes, cover and set aside.
Sauté onion and chilli, adding the wine when the onion is translucent.
Simmer for 2 minutes and add pasta, salmon, capers, spinach, butter, salt and pepper.
Serve when salmon has warmed through. Enjoy!
This recipe is courtesy of Tasmanian Salmon visit their website for more recipe ideas using Tasmanian Atlantic Salmon. |