A simple salmon pasta thats ready in under 15 minutes. Cook in the oven for 15 minutes then serve.

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Briefly blitz half the prawns half the salmon the spring onions lemon zest and half the coriander in a food processor until it forms a coarse paste.

Salmon prawn recipe. Nestle in the salmon fillets divide and spoon the prawn mixture into the pockets then sprinkle with black pepper. Stir in the coconut milk and chilli and bring to a simmer. STEP 2 Pour the mixture into a medium roasting tin and nestle in the salmon pak choi and mangetout.

Drape one rasher of pancetta over each fillet. Melt 25g 1oz butter in a large pan and sauté 1 chopped shallot for about 5 minutes until softened. Swoosh around the pan a bit in the oil so they dont stick then squeeze over some lemon.

Heat the oil in a deep frying pan or wok and fry the curry paste garlic and ginger for 1 min. Its also very easy to double up. Chill for 10 mins.

Based on two servings each serving. Sprinkle sea salt over the fillets then add to the pan salty side down. Tip into a bowl stir in the rest of the prawns and salmon season well and shape into four burgers.

Rub the rosemary sprigs with a little oil and place one on each piece of salmon. Add olive oil to your second pan and bring to a medium heat. Place the salmon in the water and poach for 10 minutes then cover and remove from the heat and set aside.

This recipe makes two generous servings or three lighter meals. Add the fish sauce and lime leaves if using. After 7 mins turn the fillets and cook on the other side for 3 mins.

Instructions Take a pan big enough to take350g 12oz salmon fillets in a single layer and fill to about 2cm 1in depth with boiling water.