1 tablespoon olive oil or 15 ml
4 medium shallots or 100 g, finely chopped
3 cloves garlic, finely chopped
1 cup water or 250 ml, hot
2 cubes MAGGI® Chicken Bouillon or 20 g
2 cups cream, 35% or 500 ml
3 tablespoons dijon mustard
1½ cups grated parmesan cheese or 130 g
3 cups penne pasta dried pasta or 400 g
2 liters water
600 g salmon fillet, skin removed and cut into 2cm cubes
1 teaspoon black pepper, cracked
Preheat oven to 180 degrees C and place oven rack to middle position.
In a sauce pan, heat Olive Oil and sauté Shallots until soft, add Garlic, Hot Water and MAGGI® Chicken Bouillon , and simmer on medium heat for 5 minutes.
Add Cooking Cream, Dijon Mustard and Parmesan Cheese and simmer until cheese is melted and sauce is slightly thick, remove from heat and set aside.
Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and place cooked pasta in a large casserole dish.
Add raw Salmon pieces, Cream Sauce and gently stir until well mixed.
Sprinkle Black Pepper on top and bake in an oven for 20-30 minutes or until salmon is cooked and the pasta is slightly golden on top.