Frank's Recipes! Potato and Pasta with Steamed Salmon

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Potato and Pasta with Steamed Salmon

4 tablespoon olive oil
1 onion; finely chopped
2 garlic cloves; finely chopped
1 tablespoon fresh thyme; chopped
1 red chilli; seeded, finely chopped
350 g potatoes; cut into 1/2 cm dice
1.3 litres chicken stock
200 g macaroni; or penne
1 knob butter
4 150g salmon fillets; skin left on
225 g baby spinach; or rocket or a mixture
75 g Parmesan cheese
1 generous amount chopped fresh parsley; to serve
salt and fresh ground black pepper

Yield: 4 servings

Heat the oil in the pan part of a large steamer. Add the onion and cook over a gentle heat until softened and transparent. Add the garlic, thyme, chilli and potatoes and cook for 3-4 minutes, stirring occasionally.

Pour in the stock, tip in the pasta and bring to the boil. Stir well, reduce the heat and simmer for 3 minutes. Rub the base of the steamer with the knob of butter, and position on top of the pasta.

Lay the salmon fillets, skin-side down in the steamer and cover with a tight-fitting lid. Steam for 4 minutes. Lift the steamer off the pan and transfer the salmon to a heatproof plate, set aside and keep warm.

Stir the spinach or rocket into the pasta mixture, cover and set aside for 5 minutes. Stir in the Parmesan cheese and check the seasoning.

Spoon the pasta mixture into shallow serving bowls and sprinkle over the parsley. Top each with a piece of salmon, season with salt and freshly ground pepper to taste and serve immediately.