Salmon & Spinach Pasta Bake

I was hungry for something really tasty and made this from bits and pieces I had in the kitchen and freezer. It was a week where needs must and I couldn't go out and buy extra ingredients...

I used organic salmon from my freezer, which I buy from the fishmonger in Kilcolgan called Kelly's (Michael Kelly). They are a local family who have fished for generations. They're next to Mother Hubbard's and have parking right outside ! Telephone (091) 796120. http://www.kellyoysters.com . Email:  kellyoysters@eircom.net

I just threw everything in really, and so these quantities are what I suspect I used. Feel free to adjust them to your own taste.

1 large Salmon darn (steamed until cooked and the flesh stripped from the skin)

4 good handfuls of baby Spinach leaves (normal spinach would be fine, maybe chop it up a bit)

A few mushrooms, chopped up

Half an Onion, chopped small

1 teaspoon ready made English Mustard

4 cups Pasta (use the spiral ones)

3 tablespoons Plain flour

About 4 cups Milk

3 ozs Butter (salted)

Sea Salt

Freshly ground Black Pepper

Cheedar Cheese (grated)

1.   Cooked the pasta and drain it well. Put to one side.

2.   If you haven't already, steam the salmon until nicely cooked. Then remove the flesh from the skin and flake it.

3.  Make a roux.  Melt the butter in a medium sized saucepan.

4.  Mix in the flour until well blended, then heat gently for a couple of minutes.

5.  Take the pan off the heat and add the milk a small bit at a time, whisking each time until it is smooth.

6.   When all the milk is added, return the pan to the heat and slowly bring the mix to the boil, whisking almost constantly to stop lumps forming.

7.  Add salt and pepper to the white sauce to taste.

8.  In a frying pan fry the onions and mushrooms (chopped small) until they are nicely cooked and soft.

9.  Add in the salmon, English mustard and spinach. Fry for another 2 minutes.

10.   In a large bowl mix the white sauce, the salmon and onion mix and the pasta all together. Adding salt and pepper to taste.

11.   Put the whole lot into an overproof dish. Grate the cheese all over the top. Grind a little pepper over the top too.

12.  Bake in an oven at 175C for 30 minutes, or until the cheese has changed colour but not burnt !

The Foods the Food Safety Experts Won't Eat

I found this article/blog post this evening and though that as it was so clearly written and full of proven accurate information, that I would share it will you all.

I already knew most of it - but I didn't realise about the canned tomatoes.

And don't think it is exaggerated scaremongering - it most definitely isn't. I have drank organic milk for years, and eat organic fruit and veg as much as I can.

I wouldn't touch farmed salmon with a bargepole - I used to see what they were fed... And I have a friend who gets very sick within a few minutes every time she eats farmed salmon.

However, there is an organic salmon farm off the coast of Galway - but I seem to only be able to find the smoked organic salmon in local stores - not fresh organic farmed salmon.

Meat is another biggie - If I can't afford the organic version, then I buy local meat I know has been grass fed and has had an outdoor life. But I try and stick to organic - or simply eat wild caught fish.

Here is the link - The foods the food safety experts won't eat

Irish Atlantic Salmon with Baby Pasta, Tomato Pesto & Mascarpone

Hi again - I just wanted to share something that I whipped together quickly to take to this evening's party. It's easy to make, although I just threw the stuff in - so adjust the quantities to your taste !

Irish Salmon Darns with Baby Pasta, Tomato Pesto & Mascarpone

4 Salmon Darns (fresh, boneless & skinless strips)
Baby pasta (this is very miniature short tubes)
1 cup or mug Tomato Pesto
2 heaped tablespoons Mascarpone (triple cream cheese made from creme fraiche which is denatured with the whey removed)
Freshly ground Pepper
Sea Salt

1. Poach, steam or bake (covered) the salmon. Put to one side.

2. Cook the pasta as per the packet. When cooked, drain it and rinse under a cold tap to get rid of the starchy residue.

3. Flake the salmon into a bowl.

4. Add the salt, pepper, pasta, tomato pesto and mascarpone. Mix gently but well until evenly distributed.

5. Taste (best bit) and add more salt and pepper to taste.

Serve cold as a buffet / side dish, alternatively you can serve it hot as a main meal.

If you don't have baby pasta, normal will do. But be very careful not to swamp the heavenly salmon, pesto and mascarpone with the big lumps of pasta.