Tangy, tasty and healthy: I've made this dish a lot for my friends and family. It's a change from tomato based sauces. It's quick enough for a weekday dish and looks impressive enough for a dinner party (Jane).
Salmon Artichoke Pasta
2 pieces of salmon fillet
2 tablespoons of olive oil
1 red onion, very finely chopped
1/2 cup of white wine
1/3 cup of sour cream
1/2 cup of chicken stock or water from pasta
1 cup of baby tomatoes, quartered
1 cup of artichokes, chopped long
Juice of one lemon
Salt and pepper to taste
1/2 jalapeno or 1 teaspoon of sambal oelek
1/2 cup herbs - dill is the best; parsley works well - finely chopped
Spaghetti - cooked al dente
1. Cook the salmon - microwaving works well. Place in a large china or Pyrex covered bowl, add some water, lemon and salt and pepper and cook until just done. Don't overcook. When cool to touch, break up salmon into smallish pieces. Use your hands!
2. Heat olive oil in large pan. Add red onion. Sauté a few minutes. Deglaze pan with white wine. Add sour cream and stir well.
3. Add chopped tomatoes, artichokes. Add cooked salmon.
Stir to combine.
4. Add lemon juice, jalapeno or sambal oelek, salt and pepper and herbs.
5. If you want a thicker sauce - combine 1 - 2 teaspoons of cornflour with cold water. Mix well. Add to sauce.
6. Serve sauce over hot pasta and enjoy!
Mix it up: substitute smoked salmon for fresh, use prawns instead of salmon. Or go vegetarian - just add some extra vegetables - peas, snow peas and asparagus.