Soo I’m a bit on the fence when it comes to seafood…I can have shrimps but not extremely huge king prawns because they scare the bejesus outta me…lol! I like my seafood very subtle and not very pronounced in my meals… and that’s why I invented the salmon pasta because it has just the right amount of seafood that I can handle in one go.
For this recipe you’ll need;
- 500g Pasta (I used fusilli but any pasta would work)
- 470g Dolmio intense chilli or Dolmio spicy chilli
- 270g Salmon
- 200g prawns
- 1 red onion
- 1 clove of garlic
- 1 thumb size ginger
- 3 knorr cubes
- All purpose seasoning
- Ground red pepper
- 2 scotch bonnets
Step 1: Preheat your oven to 180º then in a small bowl prepare your marinade for the salmon. Add in a teaspoon of vegetable oil (or any oil of your choice), a pinch of curry, a pinch of thyme and one cube of knorr. Marinate your salmon pieces properly and wrap them in foil. Place this in a pre heated oven for about 20 minutes.
Step 2: Boil hot water in a pot and place the pasta into the pot. Chop onions, garlic, ginger and scotch bonnet and set this aside. Place the prawns in a hot pan and spice them with some all purpose seasoning until they have dried out.
Step 3: Place your boiled pasta in a colander and drizzle some oil over it to keep it from sticking together. Now in wok/pot, heat some vegetable oil and fry the onions, garlic, ginger and scotch bonnets. The aroma at this point is just amazing. Add in the dried prawns and break up the salmon pieces into the wok. Keep frying this for a couple of minutes. Now add the dolmio chilli sauce. Let this fry for 4-5 minutes and keep stirring this to keep it from burning. Add in curry, thyme, all purpose seasoning and 2 knorr cubes.
Step 4: the sauce should be done at this point so add in your pasta and mix them together thoroughly. And its ready! Ps. The key to this recipe is using Dolmio Chilli or any other tomato chilli sauce you can get your hands on. Enjoy!