Jason's Food Blog

Salmon and Prawn Pasta

September 4, 2020

Difficulty: Easy

By: jaydoginvasion

Ingredients

• 500g Salmon fillets, skinned and cut into chunks
• 300g cooked Prawns
• 1 Yellow pepper, diced
• 2 Chilies, sliced
• 1 red onion, diced
• 2 cloves garlic, crushed
• 1 tbsp capers, chopped
• 1 tsp smoked paprika
• 1 tsp chilli powder
• 2 x 400g tins of chopped tomatoes
• 1 tbsp olive oil
• 2 or 3 tbsp tomato ketchup
• 2 heaped tsp of dried oregano
• salt and pepper to season

Directions

• Step 1 Add olive oil to a large pan, on a medium heat and fry off the onion, garlic, pepper, chilies and capers until onion becomes soft making sure it doesn’t burn.
• Step 2 Add the paprika and chilli powder and cook off for a few minutes.
• Step 3 Add the tinned tomatoes and ketchup bring to the boil then reduce to a simmer and cook for 25 mins.
• Step 4 In a separate pan begin cooking your favorite pasta as per pack instructions. Drain retaining 3 or 4 tables spoons of the water.
• Step 5 Nestle the salmon chunks into the sauce then cover with a lid and cook for 5 mins or until it begins to flake.
• Step 6 Add the water from the pasta into the sauce, stir and flake the salmon with a spatula , not too much as you want nice bite size pieces then throw in the prawns. Cover and cook for a further 4 mins.
• Step 7 Serve garnished with some fresh torn basil or drizzled with some green pesto

Ingredients

INGREDIENTS

• 2 tbsp beetroot houmous https://www.jasonclark.online/beetroot-houmous/
• 1 bagel
• 1/2 cup shredded red cabbage
• 3 slices of tomato
• 3 slices of cucumber
• small hand full of mixed salad leaves

Method

1. Slice the bagel in half and lightly toast on both sides
2. Butter both sides of the bagel
3. Place the salad leaves on the bottom half of the bagel
4. Spoon the houmous on top and spread evenly
5. Top with cabbage, cucumber and tomato
6. Season with salt and cracked pepper and put the other half of the bagel on top

Ingredients

• 320g tinned tuna in brine
• 200g (half a can) black beans
• 1 red onion, diced
• 12 to 14 slices of pickled jalapenos finely chopped
• 1/2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp cayenne pepper
• pinch black pepper
• pinch sea salt
• 1 tbsp mayonnaise
• 1 tbsp of a mild green jalapeno sauce (you can use a large dash of jalapeno Tabasco if you can’t find any)
• 6 to 8 soft tortilla wraps
• Mozzarella or cheddar cheese

Method

1. Turn on your panini/sandwich press to bring it up to temperature
2. Place all ingredients into a glass bowl except the wraps and cheese and mix thoroughly.
3. Place a couple of table spoons of the mixture into the centre of each wrap and sprinkle some cheese on top.
4. Tuck the sides of the wrap toward the centre, just enough to stop the filling from falling out, then roll. Repeat until all your wraps are filled
5. Place your wraps into the press and cook for 2 to 3 mins or until it begins to crisp up and cheese has melted. If you don’t have a panini press place the wraps into a large dry frying pan and place a lid, plate or small pan on top of the wrap so it slightly squishes the wrap and turn half way through cooking.
6. Cut the wrap in half on the diagonal and serve