Italian Pasta Recipes - Pan-fried Salmon and Pasta (Salmone Tegame con Pasta) Recipe

Ingredients                     

• 225 g/8 oz salmon fillet, skinned

• 15 ml/1 tbsp olive oil

• 15 ml/1 tbsp plain (all-purpose) flour

• 300 ml/1 1/4 cups milk

• 15 g/1 tbsp unsalted (sweet) butter

• Salt and freshly ground black pepper

• 15 ml/1 tbsp capers, chopped

• 15 ml/1 tbsp chopped fresh parsley

• 175 g/6 oz rigatoni

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Method:

1. Cut the salmon into slices 2.5 cm/1 in thick. Heat the oil in a trying pan (skillet) and try (sauté) the salmon for 4-5 minutes, turning once.

2. Blend the flour to a paste with 45 ml/3 tbsp of milk and place in a saucepan with the remaining milk.

3. Add the butter. Bring to the boil, slowly, stirring until thickened. Season with the salt and pepper and simmer for 2 minutes.

4. Stir in the capers and parsley. Bring a large pan of salted water to the boil and cook the pasta for 10 minutes. Drain.

5. Place the pasta on a serving dish. Place the salmon pieces on top and spoon over the sauce.