Friday, November 16, 2007

Baby Creamy Salmon ABC Pasta


With some cream left over, what better way than to intro some creamy alfredo-like sauce to Kimi. I've been looking around for a while now for interesting yet small enough pasta shapes for Kimi. So far, it's those plain ones until I chanced upon this... And you would never have guessed where I got it! Yup, it's at NTUC - Organic Vegetable ABC Pasta. Not the most interesting shapes but the coloured pasta is made from vegetables.

However, I was a tad disappointed as after boiling the pasta, the colour faded and did not look as appealing. Guess vegetable colours are not as lasting. But, it was still a good dish and Kimi enjoyed it.

Ingredients
  • 250g salmon steak
  • Dash of pepper & kelp
Creamy Sauce
  • 6-8 tbsp of Thickened Cream (Bulla)
  • 20g of shredded Cheddar
  • 1 tsp butter
  • Dash of black pepper
  • Pinch of ground nutmeg
  • Some milk (optional)
  • 2 florets of cauliflower & broccoli (steamed, chopped & set aside)
Method
  1. Rub the pepper and kelp onto the salmon steak

  2. Add a little oil in pan and fry the salmon skin side first on medium heat

  3. Once the sides are golden brown, turn and continue to fry until the salmon is light golden brown. Use fork to separate lightly to check if it is fully cooked.

  4. Remove and place on flat plate. Use fork to remove skin and dark flesh under the skin and discard. Continue to flake and set aside

  5. Add the butter to a saucepan (low heat), once melted, add the cream and stir till bubbling.

  6. Stir in the cheddar cheese and let it bring to boil. If too thick, can add a little milk.

  7. Add nutmeg and pepper

  8. Stir in the vegetables and pasta and turn lightly till all coated.

  9. Remove and serve immediately. ENJOY!

Tips :

As with all pan frying of steaks whether beef or salmon, do not keep turning and frying as this will dry out the meat and render it tough. A slightly high fire is used when we first place the steak in so that it can seal in the juice. Then reduce heat slightly so that the inside will cook well. Check by looking at underside of the steak or at the edges. Once the other side is done, turn and let the new side cook. At the very most, turn 1 more time and serve.

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