INGREDIENTS
• 400 grams of Salmón de Chile, without the skin.
• 400 grs of dried macaroni or other short, dry pasta
• 1 tbsp of olive oil.
• 1 cup of sweet peas
• 1 tbsp of dried oregano
• ¾ cup of cream
• 4 tbsp of grated Parmesan cheese
• 1 cup of chicken broth
• salt and pepper to taste
PREPARATION
1. Remove the skin from the salmon and cut into medium cubes of 1.5 cm.
2. Heat the chicken stock in a large deep pan, over a medium heat.
3. When warm, add the peas, the cream and sprinkle in the dried oregano.
4. Stir the mixture and boil for one minute to reduce the liquid.
5. Reduce the heat, add the diced salmon, salt, pepper and finally the Parmesan cheese.
6. Continue cooking the salmon for one additional minute; turn off the heat and serve immediately on the freshly prepared macaroni.
For the macaroni
1. Bring to boil a large pan of water, add a little salt and the macaroni. Cook for 4 to 5 minutes until the pasta is “al dente”.
2. Drain the water and add a tablespoon of olive oil.
3. Mix gently, pour in the salmon sauce and serve immediately.
