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All ingredients can be purchased at Coles

I&J Frozen Salmon Portions (Skin Off)                  2

Guzzi’s Pappardelle Pasta or                                  ½ Packet

     Homemade Pasta                                     

Juice of  ½ lemon

Chopped Dill                                                            1 tablespoon

Lemon Zest                                                               1 teaspoon

Frozen Baby Peas (Cooked)                                    ½ Cup

Baby Capers                                                             1 teaspoon

Olive Oil                                                                    Drizzle

Spanish Onion Jam                                                  2 tablespoons

Salt & Pepper for seasoning  

Parmesan Cheese Finely Grated                            ¼ Cup


Step 1:

In a large pot, bring water to a rapid boil and add a pinch of salt.

Step 2:

Thaw Salmon (Do not take out of individual bags)


Step 3:

In medium sized pot, bring water to a slight simmer. Carefully lower salmon pieces into the water, leaving them in their bags, for approx 10 minutes. Then take bags out of water and set aside.

Step 4:

Cook pasta to directions on packet or if making homemade pasta wait until all pasta is floating on the surface, try a piece to test. 

Once cooked, do not rinse with water, simply strain and tip into a large mixing bowl.


Step 5:

Gently take salmon out of the bags and carefully flake pieces off.

Step 6:

Carefully mix salmon, dill, lemon zest, peas, capers, lemon juice and olive oil through the pasta and divide into 2 bowls.


Step 7:

Top with 1 tablespoon of onion jam in each bowl, season with salt and pepper and sprinkle with parmesan cheese.

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