Oily fish. We know it’s good for us but it’s not always that easy to get it into a family friendly meal plan. In my house the kids like fish but the husband isn’t as keen. He doesn’t like anything with bones, a head or a tail on. So I have to be a little creative.
This recipe has salmon for the omega 3 content. Research shows this aids cognitive function, reduces inflammation in the body and gives you clever kids! I’ve also put 2 portions of vegetables per person in here and if you serve it with a side salad that would be 3 portions.
It was quick to make, tasty and the sauce can be made ahead of time.
- 2 leeks
- 500g mushrooms
- 100g sweetcorn
- 1 tbsp rapeseed oil
- 3 cloves garlic
- 400g salmon fillets cut into chunks
- 1 tbsp corn flour
- 250g quark
- 100ml semi skimmed milk
- 1 bay leaf
- Large pinch dried herbs
- 100g soft cheese
- Black pepper
- 200g pasta
- Chop the vegetables.
- Saute the leeks in the oil, add the mushrooms, sweetcorn and garlic and the salmon fillets.
- Mix 1tbsp corn flour into the quark and add into the salmon mix.
- Now stir half the milk and add the bay leaf with dried herbs and allow to gently simmer for 10 minutes. Add more milk if you want a looser sauce.
- Add the soft cheese and season.
- Cook the pasta and stir in the salmon mix.