Salmon is a source of omega-3 fatty acids, which are believed to help prevent heart diseases, high blood pressure, and rheumatic conditions. Our bodies cannot manufacture omega 3 which plays an essential role in the body’s metabolism. This recipe for Alaska salmon with cheddar and herb pesto is shared by Chef Lesley Waters. For your convenience, you can use a high-quality jar of store-bought pesto. Or, take this salmon pasta salad to the next level with your own homemade batch of pesto.
Ingredients Of Alaska Salmon With Cheddar And Herb Pesto
- 1 tbsp olive oil
- 1 leek, sliced
- 1 orange pepper, sliced
- 2 tsp ground turmeric
- 350 gm pasta shells
- 1 bay leaf
- 1 liter vegetable stock
- 200 gm sugar snap peas, halved lengthways
- 15 oz can red Alaska salmon, skinned, boned, and cut into chunks
- 25gm toasted pine nuts(optional)
For The Pesto
- 1 large bunch of basil leaves
- 1 clove garlic
- 50ml olive oil
- 50ml warm water
Method Of Alaska Salmon With Cheddar And Herb Pesto
- Heat olive oil in a large frying pan or wok. Add the leeks and pepper and fry for 3-4 minutes until softened.
- Stir in turmeric and gently fry for 30 seconds. Add the pasta, bay leaf, and stock, cover, and simmer for 5 minutes.
- Remove lid and simmer for 5-7 minutes until pasta is just cooked. Add sugar snap peas 5 minutes before the end of cooking then drain.
- Meanwhile, place all the pesto ingredients in a blender and whizz together.
- Just before serving, stir the salmon chunks through the pasta. To serve, ladle into four bowls, scatter with some pine nuts(if using), and drizzle each with some pesto.
- Serve hot.