In February of this year Vanesther at Bangers & Mash started a new food blogging challenge ‘Recipes for Life’ to help out a charity that operates just down the road from her.
The SWALLOW charity, Vanesther says, “supports adults with learning disabilities to lead more independent lives. It runs a wide range of programmes for its members, empowering them with the skills and experiences to live their lives to the full, from therapeutic art courses and drama groups to domestic and work-based training.”
“As part of its Fit for Life programme, SWALLOW runs cookery courses, helping members learn to prepare simple, inexpensive and nutritious meals. SWALLOW is looking for new recipes for its members to cook on the course, and ultimately to include in its cookbook, that don’t require a lengthy list of ingredients and aren’t incredibly complicated to make.”
Each month Vanesther gives us three ingredients to work with to come up with a recipe. This month those ingredients are salmon, pasta and courgettes.
I may be biased, but I think Shetland produces the best salmon out there. I’ve used local salmon in this dish, but I’m sure it would be lovely with whatever local produce you have available. I’m quite pleased at how well this dish turned out, seeing as how I had an idea in my mind it came out the way I intended. The courgette ribbons make this meal look like a quite sophisticated dish and it really only requires a minimum of effort. A cheese slice makes short work of cutting the courgette into the required size, I’ve discovered. The whole meal only takes half an hour to make, start to finish.
My partner commented that he would have happily paid a great deal of money to be served this meal in a restaurant. I might have been a little bit chuffed. 🙂
I’ve also sent this recipe over to Karen at Lavender and Lovage for her Cooking with Herbs food blogging challenge (previously known as Herbs on Saturday), a challenge I have been entering nearly every month since I started food blogging back in December 2011!
- 2 Shetland salmon fillets
- 4 fresh thyme sprigs
- 1 lemon
- 2 tbsp olive oil, divided
- 50 ml white wine
- 2 large courgettes
- 1 garlic clove, finely chopped
- 100 grams orzo pasta
- 25 grams grana padano cheese
- sea salt and freshly ground black pepper
Prep time: Cook time: Total time: Yield: Serves 2