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Grilled Honey Salmon Pasta


Believe it or not but fish was not really not my first choice during this pregnancy. I had it a handful of times, whereas before I could eat it everyday. So I was quite happily surprised when I actually had a real craving for it on this particular day. 

My best friend and her 2 year old son had come to visit, so I rustled up a quick but nutritious lunch for us to enjoy over plenty of catch up! This recipe is quite easy and its literally ingredients you’ve probably had in your kitchen for a while. See below for the full recipe. 

Prep Time: 5 mins

Cooking Time: 30 mins

Serves: 6

Ingredients

6 Skin on Salmon Fillets 

1 Pack of Pasta (of your choice)

Handful of Sliced Chestnut Mushrooms

Handful of Cherry Tomatoes, halved

2 Garlic Cloves, minced/grated 

1 Red Onion, thinly sliced

2 tbsp Mascarpone 

1 tsp Fish Seasoning 

2 tsp Fish Sauce 

2 tbsp Honey

Pinch of Chilli Flakes 

Fresh Thyme 

Fresh or Dry Parsley 

Black Pepper

Himalayan Pink Salt

Olive Oil


What you’ll need: 

Wok/Large Pan

Grill Pan

Tongs 

Mixing Bowls

Large Pot 


Method 

Start by seasoning your salmon fillets. In a small bowl, add the fish seasoning,  fish sauce, honey, black pepper and salt to taste and mix together. (Be sure to taste your seasoning to check its not overpowering or lacking in flavour)

Take the marinade and thoroughly season the fish. 

With a sharp knife, score the skin of the fish with two shallow slices. This will stop your fish from shrinking. Once done, set to one side. 

In a wide pan or wok, add a 2 tbsp of olive oil and heat up. 

Add your onions, garlic and toss till light golden brown. Next add the mascarpone, mushrooms, herbs and salt and pepper to taste. Cook until mascarpone has melted and you have a sauce.

Set aside. 

In a large pot, fill with water and bring it to a boil before adding the pasta. 

Follow cooking instructions on packet. Whilst your pasta boils, move onto grilling your salmon.

In a grill pan, add a few drops of oil on a medium heat. Add your salmon fillets and grill each side for 8 minutes. At this point your pasta should be ready.

Drain pasta, keeping aside some of the water to loosen pasta incase too thick. 

Add pasta to the pasta sauce you made earlier, along with your cherry tomatoes. 

You can also add fresh baby spinach if you have some lying around. 

Toss and mix pasta well with tongs. 

Add salmon over pasta including any stock from the grill pan. Cover and cook 

for a further 5-10 minutes on a low heat before serving. 



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©Alexis Adjei 2020.

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