Orecchiette with Spinach and Salmon

Name: Orecchiette with Spinach and Salmon
Yield: Serves 4
Ingredients: 1 lemon, juice and finely grated zest; 1–2 red chillies, finely chopped; 200 g(6 ½ oz) baby spinach, washed; 500 g(1 lb) salmon fillet, skin and bones removed; 250 g(8 oz) orecchiette; 1 teaspoon freshly ground black pepper; 2 spring onions, finely sliced and washed; 2 teaspoons salt; 2 teaspoons sesame oil; 2 tablespoons olive oil; 2 red onions, peeled and finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

I love orecchiette (which supposedly resemble little ears — but I’ve never seen anyone’s ears like them!) served in a broth, tossed with wok-fried crispy duck and enoki mushrooms, or cold in a chicken and broad bean salad. However, this dish is great for a spring or summer brunch. Large shell pasta (conchiglie) also works well.

Ingredients

2 teaspoons salt
500 g(1 lb) salmon fillet, skin and bones removed<

Pescatarian
Brunch
Pasta
Spring
Summer

Method

Bring a large saucepan (4 litres/8 pints) of water to the boil, add 2 teaspoons salt and turn to a simmer. Add salmon and poach 4–5 minutes until just