Wednesday, 6 March 2013

Creamy, Sweet Chilli Salmon Pasta

What! Another guest post - I hear you cry? Well, frankly yes. I couldn't pass up the opportunity to share this quick easy comfort food type of meal. Elle at Nutritionist Resource approached me and asked if I'd be interested in sharing the recipe on my blog, and so here it is. Quick, easy, comforting and yet low on calories. 

Creamy, Sweet Chilli Salmon Pasta
When you've had a busy day and you're overtired, overworked and underfed, you need some comfort food. Now, I am not talking about fatty pies in buttery pastry or your usual from the local Indian takeaway. I am talking about a meal that is so quick, easy and comforting that you will have made it, eaten it and washed up in the same time it would take you to wait for the takeaway delivery. Plus, it is a fraction of the calories and price – win win! To make one meal, you will need:

  • 1 salmon fillet
  • Around a tablespoon of Light Philadelphia
  • A glug of sweet chilli sauce (no time for measurements when you're this hungry!)
  • A portion of pasta
  • A large handful of mangetout

    1. Preheat your oven to meet the needs of your salmon. (For the purposes of this recipe, mine was at 180°C) and bring a large pan of water to the boil.

    1. Drizzle some sweet chilli sauce over the top of your salmon, pop it into the centre of the oven and set your timer (15 minutes for mine). Add your pasta to the boiling water and cook according to packet instructions. When it is about three minutes from being cooked, add your mangetout to the pasta. You want these to still have a little bit of bite to them so be careful not too overcook.

    1. Drain your pasta and mangetout and toss in boiling water to get rid of any starch. Add your Philly to the pan with a glug of sweet chilli sauce and start simmering on a low heat. Just before your salmon is ready, chuck the pasta and mangetout into the warm Philly mixture and whack up the heat.

    2. Take your salmon out of the oven and keep going back to the pasta to give it a good stir. Use a fish slice to remove the skin from the salmon in the baking tray, check your pasta and sauce is hot enough and pile it all on to your plate. 

    3. Ta- daa! All done! This recipe took me twenty minutes to make including the time it took to preheat the oven. 

      Creamy, tasty comfort food at just a snip of the calories!

     Tips and Variations
    • You could try other tasty seafood such as trout or prawns or even go for chicken pieces.
    • I used fresh rigatoni in this recipe as it's so quick to cook but feel free to use your own personal preference. If you want to be really healthy and smug, use wholemeal pasta.
    • I really like mangetout but brocolli, sugar snap peas, frozen peas, green beans, sweetcorn, pretty much anything works with this. Just use whatever you have in the fridge/ cupboards.
    • The ratio of philly to pasta may look a bit mean in the pan but please trust me, you really don't need a lot. I thought I'd try and be really greedy once and just add loads in but it was far too rich.
    • You could try any of the philly flavours or keep the original one and add diced fresh chilli for a real kick.
      Double, triple or quadruple this recipe till your hearts content but please check on the cooking times for your salmon. Different sizes and quantities will mean different time frames.

      You kind find out more about Nutritionist Resource on their website - here


  1. Replies
    1. Thanks - I'll certainly be making it myself!

  2. Very healthy and indulgent. Yum!

  3. Oh, yum! Cream cheese with pasta is fab and the fish with sweet chilli sounds mouthwatering - what a combination. Can't wait to give it a try. I think I might use linguine instead of rigatoni though. It holds on to thicker sauces/coatings better, I find. Rigatoni needs a lots of sauce to live up to its potential. (Just a personal view!)

    1. Yeah - it looks great doesn't it! I know what you mean about using the right sort of pasta, though.


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