One of our fabulous eyewear suppliers is Optique Line and we couldn’t help but share a fantastic recipe from their most recent newsletter.
The team at Optique Line interviewed Lesley Springall, Publisher of New Zealand Optics, who kindly shared her all-time favourite recipe, salmon pasta.
A meal Lesley cooks at least once a week for the family, “my oldest makes it now, but he loves it when I make it. That’s my go-to, and everyone in the family loves it.”
Sharing a love for cooking with her kids, Lesley said, “my kids are terrific eaters, and they get excited about food as much as I do.”
Optique Line – At Home with Lesley Springall – My Favourite Recipe
23 Mar 2022
A huge reason why we loved to see this recipe is because Salmon is high in Omega 3’s which are exceptional for eye health, from improving tear secretions to preventing progression of macular degeneration, Omega 3’s are beneficial to many parts of the eye!
In addition to the spinach, green leafy vegetables such as spinach are also fantastic for macular disease.
Try Lesley’s favourite recipe below
RECIPE
(feeds 5-7)
- 500g to 700g of pasta (any form you like, and this recipe can easily coat up to 700g of pasta – so I tend to do more, so there are leftovers, well sometimes!)
- 1 tbsp of olive oil
- 300g of smoked salmon (I normally buy the ‘cheaper’ pieces selection, as it all tastes the same; you can also swap this for tinned salmon, but my kids prefer the packet smoked salmon pieces)
- 500g tub of sour cream
- 1 large tsp of English mustard
- 100g or less (to taste) of capers
- 1 cup (or slightly more) of grated parmesan cheese
- Pinch of salt and ground black pepper – to taste
- A handful of chopped parsley (if you don’t use the spinach below)
- A squeeze of lemon (optional)
- 120g packet of baby spinach leaves (optional)
METHOD
STEP 1: Boil up the pasta as you would normally.
STEP 2: While this is cooking, heat the olive oil in a deep frying pan. Add salmon, sour cream, English mustard, capers, and parmesan cheese. Mix until the salmon is all broken down and it’s a thick sauce consistency.
STEP 3: Season with salt and pepper to taste and add the lemon juice if you want to use that too.
STEP 4: Add the baby spinach leaves (if you’re using them) and the cooked pasta and mix it all together, then serve!
LESLEY’S TIP:
“Serve with garlic bread if you’re feeling fancy and have extra teenagers! If you’re not using the spinach, just add the pasta and mix that in and then add a generous handful of chopped parsley onto the top, just before serving,” she suggested.
“Easy peasy, and it makes great and easy-to-heat leftovers; my kids have even taken it to school cold as their school lunch the next day! Enjoy.”
