Salmon and asparagus pasta
A simple and tasty meal suitable for everyone as it is low in salt, potassium and phosphate.
Chef
Ingredients
150g tagliatelle pasta
300g salmon fillet, skinless and boneless
½ a lemon
30g fresh dill
100g broccoli florets
150g asparagus spears
100g cucumber
1 tablespoon olive oil
Juice of one lime
100g crème fraiche
Freshly ground black pepper
Method
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Step 1
Fill three large pans with water and bring to the boil. Add the tagliatelle nests and cook per the instructions. Once cooked, drain the pasta and run under cold water to cool it and prevent it from cooking any further. Set aside.
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Step 2
Lower one pan to a simmer then add the salmon. Slice and add the lemon and add half the dill to flavour the water. Poach for 7-9 minutes until the flesh has turned pale and opaque. Gently lift the salmon from the pan and set aside to cool.
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Step 3
Blanche the asparagus and broccoli by parboiling them in boiling water for 4-6 minutes, then drain and run them under cold water prevent them from cooking any further. To prepare the cucumber, use a vegetable peeler to peel it lengthways and make cucumber ribbons.
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Step 4
Add the olive oil to a pan then gently stir fry the asparagus and broccoli. Add the cooked pasta and crème fraiche. Flake the salmon into large chunks and stir through. Squeeze in the lime juice, add chopped dill and season with pepper. Serve with cucumber ribbons on top.
Food facts
The pasta is the main sources of carbohydrate in this dish and the value has been provided for those who have been trained in insulin adjustment.
By parboiling the asparagus and broccoli, as well as keeping to the quantities listed in the ingredients and portion size, this is a low potassium recipe.
Salmon does contain some phosphate however in the quantities suggested this recipe is low in phosphate and suitable for those following a phosphate restriction. If you have been prescribed a phosphate binder, ensure you take it with this meal.
This recipe is high in protein which is great for people on dialysis. If you have been advised to reduce your protein intake, reduce the quantity of salmon from 300g to 250g.
Use a gluten-free pasta of your choice.
This recipe has been made using full fat crème fraiche, however if you want to reduce the amount of fat you eat try using a low or half fat crème fraiche.
Buy frozen fish and dried herbs in place of fresh as this can often be cheaper.
This dish is best eaten immediately, do not reheat. You can easily halve the recipe to serve 2 people.
If you have had a transplant, you should buy your fish pre-packaged, rather than from a fishmonger or a fish deli counter, in order to avoid any risk of bacterial contamination.
We used tagliatelle but you can use an alternative pasta variety, such as linguine, penne or fusilli.