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During weekends, we usually spend the day out with the kids, and if there are no dinner plans, I usually prefer to cook something simple at home, rather than da bao (takeout). We used to think nothing of it before the kids came along, but this has become somewhat of an exception now as I’ve become more conscious of what goes into our diets.
Today, after a morning of go-karting at West Coast Park, we had a fast food lunch as a treat to the kids. So all the more I thought we ought to balance things out a little with a relatively healthy dinner. Feeling tired and a little lazy, an easy one-dish pasta meal seemed an appealing option. There is usually some Salmon fillet in the freezer, and there is always dried pasta in the larder.
Salmon and Leek with Fusilli is one of the current quick and easy staples from my kitchen. It’s easy to prepare, tasty, convenient to eat if you’re in a hurry, and best of all, makes for a healthy meal. It’s not anything special, but I just thought I’d share this as an easy meal you could prepare on a week night. Takes about 30 minutes.
Ingredients
Method
Put a large pot of water to boil. Add 2 tsp salt.
Cut salmon into 1 inch cubes. Season with salt. Cook pasta in the pot of boiling water. Remove and drain once cooked.
In the meantime, heat olive oil in a large skillet on medium high heat. Cook salmon, first on one till browned, then turning over (adjust heat if necessary), until just cooked through. Remove with slotted spoon and set aside.
Turn heat to low. Saute chopped garlic until cooked but not brown. Add leek and saute till just softened.
Return salmon to skillet and toss gently for a couple of seconds.
Turn off heat, add drained pasta to the skillet and toss gently with the other ingredients, adding chopped dill, parsley, and salt to taste. Be careful not to break up the salmon cubes.
If you like, top with freshly grated cheese (I like Pecorino).
Serves 4.
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