Potato Gnocchi with Pan Fried Salmon and Creamy Saffron and Lemon Sauce
4 x 200g portions of salmon, skin removed and boned
1 x 500g Angelo’s Potato Gnocchi
2 cups pure cream or 1 tin Carnation milk (reduced fat variety can also be used, if preferred)
Zest of 1 lemon
Juice of half a lemon
Pinch of saffron threads
1/4 cup dill leaves
Salt and freshly cracked pepper
In a heavy-based pan, sear the salmon until still a little pink in the middle – approximately 5 to 6 minutes each side. Set the salmon aside and keep warm. (Salmon can also be baked or poached.)
In a heavy-based fry pan, add cream or Carnation milk, lemon zest and juice and bring to a simmer on low to medium heat. Place the saffron threads in a cup and steep in 2 tblsp of hot water for 2-3 minutes, to bring out the colour. Add the saffron threads and liquid to the cream and stir to infuse the colour, and adjust the seasoning. Place heat under pan to low and allow the sauce to simmer.
Cook Angelo’s Potato Gnocchi in salted boiling water. As soon as gnocchi float to the surface, use a slotted spoon to remove and add them to the saffron sauce, gently tossing the gnocchi to coat them. Allow the sauce to simmer with the gnocchi for 2-3 minutes until the sauce has thickened slightly. Stir in the dill and adjust seasoning, if required. Place gnocchi on plate with the seared salmon on top and serve immediately.
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