COBB Salmon & Leek Pasta
This is one of those meals that feels proper restaurant-worthy… but you’re cooking it on the COBB with a glass of wine in hand. Creamy, rich, a little bit punchy from the leeks and chilli, and perfect for sharing over a long Easter lunch.
Ingredients:
- Salmon fillet (skin on)
- Orecchiette (or any pasta)
- Butter
- Baby leeks (around 6, finely sliced)
- Garlic
- Chilli flakes
- Dry white wine
- Fresh cream
- Parmesan (grated)
- Fresh dill
- Salt & pepper
Steps:
1. Cook the pasta
Bring water to the boil in the COBB Wok and cook your pasta until al dente. Once done, remove the pasta and discard the water. Set the pasta aside.
2. Cook the salmon
In the same wok, add a generous amount of butter and place the salmon skin side down. Season with salt and pepper and cook with the COBB dome on to help it cook through evenly. Finish with a splash of white wine. Once cooked, remove and set aside.
3. Build the base
Don’t clean the wok, all those salmon juices are flavour. Add more butter, then throw in your finely sliced leeks. Cook them down until soft and glossy. Add plenty of garlic and a sprinkle of chilli flakes, letting everything become fragrant.
4. Make it creamy
Pour in a splash of white wine and let it simmer. Then add around half a cup of fresh cream and let it bubble away gently until the sauce thickens and everything is infused.
5. Bring it together
Flake the cooked salmon straight into the sauce and mix it through. Add your cooked pasta back into the wok and toss everything together until well coated.
6. Finish
Top with fresh dill and a generous handful of grated parmesan.
Easy to cook, hard to beat, and made for sharing.
