Here are the salmon and brocolli pasta and accompanying beetroot salad that we made today at the Healthy Eating Course held at Wentworth Children's Centre. My workshops focus on healthy recipes that are easy to prepare and cost-effective. The workshops allow for the parents and children to prepare ingredients and cook together and try new things. We cook our meals and then sit down together to enjoy the fruits of everyone's labour.
400g pasta (penne or fusili or tagliatelle)
250g skinless and boneless salmon fillets
150 ml vegetable stock
150g broccoli - chopped very finely
25g parmesan (optional)
1 chili finely chopped
Salt and freshly ground black pepper to taste
- First poach the salmon. In a medium saucepan, add the vegetable stock, the juice of half a lemon, bay leaf, salt, pepper and heat to medium high. Add the salmon with the skin side next to the pan. Cover, reduce the heat and cook for 5 minutes or until cooked through. Once cooked remove from pan, cover and allow to cook. Keep the poaching liquid. Break the salmon up in to smaller flakes and remove any bones that may still be in the filets.
- Prepare the water for the pasta according to the instructions and be sure to add salt to the water. Set a timer and cook the pasta until al dente, strain and reserve.
- Melt the butter in the pan with the poaching liquid, add the chili to the poached water and stir over medium heat for one minute.
- Then add the brocolli, cover with a lid and cook on medium heat for three to five minutes.
- Next add the yoghurt to the mixture and stir well until everything is combined well.
- Add the parmesan to the mixture and combine.
- Add the mixture and the flaked salmon to the pasta, add salt and pepper then stir and thoroughly combine.
- Garnish with fresh parsley (or any fresh herb) and serve.
1 tbsp Olive oil
fresh cracked pepper and a pinch of salt
- Finely chop all the ingredients with the exception of the rocket and place in a bowl.
- Toss together with the olive oil, salt and pepper.
- Gently stir and fold the rocket into the vegetables.