This is wonderfully tasty. It’s not as creamy as I’d like because I use coconut milk instead of cream (I wanted this to be as healthy as possible). If however, you like your salmon farfalle with cream, substitute coconut milk for cream (but use a little less).
Salmon Farfalle
Salmon Farfalle with Coconut Milk, Gochujang, and Onions
Servings 2
Cost £12
Ingredients
- 1 pack Farfalle Pasta
- 2 Salmon fillets
- 1 tbsp olive oil
- 2 Shallots thinly sliced
- 3 cloves garlic minced
- 1 tsp gochujang Korean chili paste
- 1 can 14 ounces coconut milk
- Salt and pepper to taste
- Fresh corriander for garnish
Instructions
- Cook the farfalle pasta according to the package instructions until al dente (not completely soft). Drain and set aside.
- Season the salmon fillets with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Place the salmon fillets skin-side down in the skillet and cook for about 4-5 minutes per side, or until cooked through. Remove the salmon from the skillet and set aside.
- In the same skillet, add the sliced onions and minced garlic. Cook until the onions are translucent and the garlic is fragrant, about 2-3 minutes.
- Add the gochujang to the skillet and stir to coat the onions and garlic. Cook for another minute.
- Pour in the coconut milk and stir well to combine with the gochujang mixture. Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to meld together.
- Flake the cooked salmon into chunks and add it to the skillet. Gently stir to coat the salmon with the coconut milk mixture. Cook for an additional 2-3 minutes, or until the salmon is heated through.
- Add the cooked farfalle pasta to the skillet and toss well to coat the pasta with the sauce. Cook for another minute to heat everything through.
Notes
Serve in pasta bowls with fresh coriander