Dilly Citrus Salmon Pasta

I had some dill leftover from a disastrous dish I made a couple days ago (which I won't even consider making any of you suffer by posting it), and what goes best with dill? Salmon of course!! And what am I an addict for? Pasta! Of course!
I had a can of salmon in the cupboard and I always have pasta available.
I needed to either make my own white sauce or buy some cream. I didn't have much time so cream it was (I bought some on my way home from work), however! I found an excellent soy replacement for single cream. It worked great and so much healthier! What more could you ask for? :)


This will be my entry for the weeks Presto Pasta Nights which is hosted by Noob Cook this week. It's just too delicious not to share on a larger scale!

This is what you'll need:
(Feeds 3-4 people)

1 can (213g) wild red salmon (remove skin and bones as much as possible)
1 tbsp butter
1/2 onion (chopped)
1 clove garlic (crushed)
1 cup soy cream (of course you can indulge and use normal single cream but this is much healthier!)
Juice of 1/2 a lemon
3 tbsp fresh dill
1/2 tsp celery salt
Salt & Pepper to taste
300g Farfalle pasta (bow shaped)

Instructions:
- Cook pasta as per instructions
- Spray pan with non-stick olive oil cooking spray. Saute onion in a pan with butter, then add garlic and turn down heat a bit so garlic doesn't turn brown. Cook for a further minute or so
- Put cooked pasta, salmon and soy cream in the pan with the onion mix and stir. Then stir in celery salt, lemon juice, dill, salt and pepper
- Turn up the heat slightly and heat through for a couple minutes (until sauce has thickened a bit)

My recipe guinea pig loved this dish. It was one of those meals that cause allot of "mmmmmm" noises while eating. A sound I think any cook loves to hear!

We really enjoy spicy foods and found this dish also tasted quite good with some Tabasco added (although on it's own is superb). Or perhaps next time I'll cook in a bit of chili pepper :)