Tuesday, 22 July 2008

vodka-baked salmon pasta with ricotta, capers and peas

This dish seems a lot richer than it really is - making it perfect for satisfying the craving for hearty food without giving you heart issues. The ricotta makes the meal feel a bit creamy, without using, uh, cream.

It's easy peasy and if you follow the directions, you can probably get it done and dished in half an hour.

You need:

3/4 a packet of the pasta of your choice. Linguine or Penne work well.
2 salmon fillets
1/2 cup of vodka
1 tablespoon of baby capers, roughly chopped
2 cups of baby peas
1-2 tablespoons of ricotta
1 handful of continental parsley, roughly chopped
1 small handful of dill, roughly chopped (optional)
1 large wedge of lemon
1 small clove of garlic, crushed
chilli flakes, salt and pepper to taste

Then you:

Preheat oven to 200 degrees

In a baking dish, season the salmon fillets with salt, pepper and half the chopped up capers.

Pour over vodka and leave to sit for a few minutes to marinate

Cover the dish with foil and whack it in the oven for 20 minutes on 200 degrees.

In the meantime, boil the water for the pasta. About 10 minutes before the salmon is ready, pop the pasta in.

Throw the peas in about 3 minutes before you drain the pasta.

Remove the salmon from the oven. Flake it into large pieces.

Pour the pasta and the peas back into the pot and stir in the salmon, herbs, remaining capers, garlic, lemon, ricotta and season with chilli flakes (optional) and lots of salt and pepper to taste.

Serve with a sprinking of parsley on top. Serves 4.