July Recipe Challenge - Wk 2 Fish

 

 

Simply Delicious - Creamy Salmon Courgette Linguini

Serves 4

1 punnet courgettes (about 300g (10.58 ounces)), sliced
2 garlic cloves, finely sliced
300ml (10.14 fluid ounces) Chicken/vegetable stock
3tbsn low fat cream cheese
2 tins Pink salmon
Juice of 1/2 lemon
Salt & black pepper to serve
500g (17.64 ounces) cooked linguini
Chopped chillies, grated pecorino and fresh italian parsley to serve. (I also julienned some courgettes to serve)

• In a large saucepan, fry the courgettes in some olive oil until the edges start to brown and they are starting to soften.
• Add the garlic and fry for another minute before adding the chicken stock and cream cheese. Allow to simmer gently for 5 minutes.
• Add the salmon, lemon juice and season to taste.
• Serve over the cooked linguini and top with some grated pecorino, sliced chillies and fresh parsley.

I made it to serve 2 so cut down on each ingredient. I also didn't have linguine so used spaghetti instead. I served mine on a bed of wilted baby spinach.

 

 

 

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