Thursday, 21 July 2016

Summer Pasta with Salmon

Nothing beats freshly picked peas
they're so good, you could eat them raw!

Our stash of freshly picked beans came from Castle Gordon kitchen garden.
As usual I chose a scorcher of a day to pick them.
 - it was the hottest day of the year, with temperatures reaching 26C
By the time I finished, my shirt was soaked in sweat.

It's amazing how I'd  moan when it gets too hot
when it's too cold
too windy
too wet
There's no pleasing me!

Summer Pasta with Salmon

1 small knob of butter
3 spring onion, sliced
6 tbsp unsweetened apple juice
1/2 cup crème fraîche or double cream (if you're feeling lucky)
pinch freshly grated nutmeg
2 tbsp chopped fresh dill
juice and zest of ½ lemon
500g young broad bean in pods, shelled
a handful each of mangetout and sugar snap peas
enough spaghetti for 2
2 boneless and skinless sock-eyed salmon

Melt the butter in a pan, then fry the spring onions for 1 minute, until softened. 
Add the apple juice and reduce to about half. 
Stir in the crème fraîche, season well and add the nutmeg. 
Bring to the boil and simmer for 2-3 minutes until slightly thickened. 
Stir in lemon zest and dill and lemon juice. 
Set aside.

Blanch the shelled broad beans in boiling salted water for 2-3 minutes. 
Drain and peel off the outer hard skin.
Cut into mangetout and sugar snap peas into halves or thirds.
Cook the pasta in salted boiling water as per pack instructions. 
Add the peas into the boiling pasta about 1 minute before the end of the cooking time.
Drain well, reserving a little pasta water. 

Pan fry salmon in a little oil. 
Season with a little salt and pepper.
 Set aside and keep warm.

Toss the hot pasta and peas and broad beans into the creamy sauce, 
loosening with a spoonful or two of pasta water, if necessary. 
Serve immediately with the salmon fillet.