With the long summer nights in full swing, it’s time to enjoy light, tasty meals that can be prepared in a flash. Donald Russell’s honey-roast salmon fillets recipe makes a delicious meal in minutes – and it’s naturally high in Omega-3, which is important for a healthy heart, brain and joints.
Try serving with Riverford’s bean and ham bundles – the tart sweetness of the roasted tomatoes and the crisp saltiness of the ham complements the salmon perfectly.
Flake the salmon fillets into large chunks, and place in a saucepan with the crème fraiche. Heat gently until hot through, then add the chives, lemon juice and seasoning.
Toss with the cooked tagliatelle and serve at once.
Save £9 on honey-roast salmon fillets with Donald Russell.
Place the tomatoes on a baking tray, drizzle with a little olive oil, and season. Roast at 180°C for 30 minutes, until sticky.
Meanwhile, cook the beans in a pan of salted boiling water until tender – but still with a squeak to them – for approximately 4 to 5 minutes. Refresh in a bowl of cold water, then drain.
Divide the beans into 8 similar-sized bundles. Lay out a slice of ham, and place a bundle of beans on top. Wrap the ham over, rolling until the beans are tightly wrapped. Repeat with the other bundles.
Heat a little oil in a large frying pan, and fry the bundles until the ham is crisp – you can do this in batches and keep them warm in the oven if you don’t have room to fry them all together.
Remove the bundles from the pan, then add the butter and melt. Stir in the roasted tomatoes, lemon juice and tarragon. Check the seasoning and drizzle over the beans to serve.
(22 November 2013)
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