Recipe of the 7 days: salmon and pasta broth with watercress oil

Nutritious, hearty and complete of greens and goodness, this dish is 1-pot cooking at its best, suggests Libby Silbermann. Poaching the salmon ensures tremendous-tender, flaking fish. Use any modest soup pasta you want.

Serves two people

  • 2 litres vegetable stock
  • 125g soup pasta (these as pepe bucato or fregola)
  • 2 skinless salmon fillets
  • 60g spring greens, shredded
  • 60g cavolo nero (black kale), shredded
  • 80g frozen peas
  • modest handful of flat-leaf parsley, roughly chopped
  • sea salt and freshly floor black pepper
  • pecorino shavings, to garnish

For the watercress oil: 

  • 50g watercress
  • little handful of basil
  • 50ml olive oil
  • To start with, make the watercress oil. In a meals processor blitz alongside each other the watercress, basil and olive oil. Pulse till you’ve got a straightforward, environmentally pleasant oil. Set to at least one side regardless that you put together the broth.
  • In a big pan insert the stock and carry to the boil. Enhance the pasta and prepare dinner for 3minutes, then incorporate the salmon fillets, permitting them poach within the liquid for near 5minutes. For the ultimate second or so, insert the spring greens, cavolo nero and peas and permit them to arrange dinner for 1min. As quickly because the pasta is tender and the fish cooked via, stir via the parsley and confirm the seasoning proper earlier than eliminating from the warmth.
  • Spoon into deep bowls, producing constructive the salmon sits on high rated (actually don’t fret if it begins off to flake aside). High the bowls with a drizzle of the watercress oil and a few pecorino shavings.

Book cover

Taken from Foolproof Fish by Libby Silbermann, printed by Quadrille at £12.99. To purchase from The 7 days Bookshop for £9.99, name 020-3176 3835 or go to

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