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Smoked Salmon, Asparagus and Lemon Fettuccine
Serves 6
Ingredients
500g fettuccine
300g smoked salmon or smoked ocean trout, torn into large pieces
300g asparagus
4 spring onions, sliced
100g semi-dried tomatoes
50g pine nuts, toasted
1/4 cup chopped fresh dill
200g baby spinach leaves, washed
250ml reduced salt chicken stock
2 tbsp extra virgin olive oi
l Pinch saffron
2 cloves garlic, crushed
1 tsp lemon zest
80ml lemon juice
1 tbsp sugar
Cracked black pepper to taste
Method
Cook the fettuccine in a large pot of rapidly boiling water until al dente then drain well. Put the olive oil, saffron, garlic, zest, juice, sugar and stock in a jug and whisk. Gently heat the mixture in a large, deep non-stick fry pan until warm. Cut the asparagus into 4cm pieces and simmer in the olive oil mixture until bright green and just tender. Add the spring onions, tomatoes and fettuccine and toss gently to heat through. Remove from the heat and gently toss through the smoked salmon or trout, spinach, pine nuts and dill. Season with cracked black pepper and serve immediately.
From the Heart Foundation's Deliciously Healthy cookbook. Visit www.heartfoundation.org.au.
