Pesto Salmon With Noodles

Take some Oriental inspiration from Aldi's Garth McColgan.

Ingredients


  • 1 pack wild pink salmon (frozen)
  • 1 pack chinese medium noodles
  • 4 tblsp pesto
  • 100 ml cream
  • 50 ml white wine
  • 2 carrots (finely sliced)
  • 4 cloves garlic (finely sliced)
  • 4 shallots (finely sliced)
  • a few fresh basil leaves

Method

  1. Cook the noodles, according to the pack instructions, and chill under cold, running water.
  2. Lay the carrots, garlic and shallots on the bottom of a baking dish and pour on the cream and white wine. Season with a little salt.
  3. Lay the noodles on top of the vegetables and top with the four salmon fillets. Smear 1tbs of pesto on each piece of salmon; cover the dish with tinfoil.
  4. Bake in a pre-heated oven at 200°C for 40 minutes.
  5. To serve, simply scatter some basil leaves on top.
  6. Chef’s Tip: When you’re buying shallots, make sure they’re firm and heavy with a dry wispy skin. If you store them in a cool, dark and dry place, they should keep for a couple of months. However, it all depends upon how much moisture is contained in the onion – the dryer and harder the onion, the longer it will last.




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