Salmon Farfalle with Coconut Milk, Gochujang, and Onions
Course Main Course
Cuisine Mediterranean
Keyword Fish, Pasta
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Servings 2
Cost £12
Ingredients
1pack Farfalle Pasta
2Salmon fillets
1tbspolive oil
2Shallotsthinly sliced
3clovesgarlicminced
1tspgochujangKorean chili paste
1can14 ounces coconut milk
Salt and pepperto 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.