You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
This recipe and 99 others are available in my new book ‘It’s all about dinner’. Pre Order Your Copy: https://www.kitchensanctuary.com/its-all-about-dinner-book/
I’m really excited about this new book because it brings all of the reader’s favourites together with some new recipes in one put, it’s love the Kitchen Sanctuary greatest hits album
A fast and simple weeknight meal that always goes down a treat!
This is my way of making 3 salmon fillets stretch to feed four people (you could even use two if you throw some extra vegetables in there).
It’s all ready and on the table in 20 minutes.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/salmon-rigatoni-in-a-creamy-tomato-sauce/
400 g (14oz) rigatoni or your favourite pasta shape
2 tbsp olive oil
3 pieces of boneless salmon (approx 400g/14oz) doesn’t matter if the skin is on, as it can easily be removed during cooking
1/4 tsp salt
1/4 tsp black pepper
1 medium onion (or 2 small onions) peeled and finely chopped
2 garlic cloves peeled and minced
500 g (17.5 oz) passata
1 tbsp tomato puree (paste)
1/2 tsp dried thyme
1 tsp sugar
3 tbsp double (heavy) cream
Grated parmesan cheese
1. Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
2. Meanwhile, heat the oil in a big frying pan over a medium-high heat.
3. Season the salmon fillets with the salt and pepper. put in the pan skin-side-up.
4. Fry the salmon for 3 minutes, until golden, then turn the salmon over and move it to one side of the pan.
5. Add the onions to the space left in the pan. Cook on a medium heat for 3-4 minutes, stirring occasionally, until softened.
6. Stir in the minced garlic and cook for a further 30 seconds.
7. Add in the passata, tomato puree, dried thyme, and sugar. Stir together and allow to simmer for 2-3 minutes.
8. Turn the salmon over in the frying pan. Remove the skin using a set of tongs and discard.
Break up the salmon using the back of a fork into chunky pieces. Stir the 3 tbsp of cream into the sauce.
9. Add the cooked pasta to the pan along with a excellent splash (about ¼ cup) of the pasta cooking water.
10. Stir the pasta into the sauce, distributing the pieces of salmon amongst the pasta.
Add more of the pasta cooking water if you want to loosen up the sauce further (optional).
11. Divide the pasta between bowls and top with a little grated parmesan, black pepper and a sprinkling of fresh basil leaves.
#cookingshow #recipe #pasta salmon pasta