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RUSSELL'S QUILLS with SALMON and PESTO
A healthy fish dish with an Italian twist.
A seasoned professional, Russell 'Fonzy' Downing has enjoyed a highly successful 10-year career including a spell in the States. A fast finisher who also climbs well, he became National Road Race Champion in 2005 and represented Team GB at the 2006 World Championships in Salzburg and Team England at the Commonwealth Games in Melbourne. In 2009, he won his second National Road Race Champion title.
375 g (12 oz) fresh salmon fillet
2 tablespoons olive or sunflower oil
juice of 1/2 lemon
250 (8 oz) Marshalls Quills
125 g (4 oz) button mushrooms, sliced
4 teaspoons pesto sauce
salt, pepper and a little freshly grated nutmeg
1 tablespoon chopped fresh basil, to garnish
Preheat the grill. Brush the top of the salmon with a tablespoon of the oil. Season it lightly and grill for 3-5 minutes on each side, skin-side up first. Skin and flake the salmon. Season, sprinkle it with lemon juice and set it aside. Cook the pasta according to the pack instructions. Drain, reserving about 150 ml (1/4 pint) of the cooking water. In another pan, heat the remaining oil and gently fry the mushrooms for 2 minutes until softened. Mix in the pasta, reserved cooking water and pesto. Stir in the flaked salmon. Reheat gently and then serve at once, sprinkled with nutmeg and chopped basil.
