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Ingredients 12 items

  • 1 tablespoon or 15 ml olive oil
  • 4 medium or 100 g small white onions, finely chopped
  • 3 cloves chopped garlic
  • 1 cup or 250 ml hot water
  • 2 cubes MAGGI Chicken Stock
  • 2 cups fresh cream or 500 ml
  • 3 tablespoons Dijon mustard
  • 1½ cups grated parmesan cheese
  • 3 cups penne pasta dried pasta or 400 g
  • 2 liters water
  • 600 g salmon fillet, peeled and cut into 2 centimeters
  • 1 teaspoon ground black pepper

How to prepare

  1. Preheat oven to 180 degrees C and place oven rack to middle position.
  2. In a sauce pan, heat Olive Oil and sauté Shallots until soft, add Garlic, Hot Water and MAGGI Chicken stock, and simmer on medium heat for 5 minutes.
  3. 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.
  4. Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and place cooked pasta in a large casserole dish.
  5. Add raw Salmon pieces, Cream Sauce and gently stir until well mixed.
  6. 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.

Nutritional informations

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