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maltatoday, WEDNESDAY, 22 FEBRUARY 2017 14 Food An innovative twist on the popular salmon The popularity of salmon has grown in Malta over the years. Rather than simply grilling this nutritious fish, Michael Diacono has some great ideas for cooking salmon that he shared on last week's edition of Gourmet Today TV. He makes a pasta dish with salmon but steers away from the usual creamy dish, adding apple and walnut for flavour. In his second dish he makes an Asian noodle soup with large chunks of fish. Don't miss Gourmet Today TV, every Saturday at 16:05 on TVM. Penne with salmon, apple and walnuts Asian noodle soup with salmon chunks COMING UP THIS WEEK On this week's edition Michael Diacono will be taking a much-deserved break. He hands over the reins to the Preca sisters who return to Gourmet Today TV for an eight-episode run. In their first episode they will be making gourmet burgers, expect great ingredients like lobster, soft shell crab and prawns. Don't miss Gourmet Today TV, every Saturday at 16:05 on TVM. Ingedients • 200g walnuts, roasted and finely chopped • 1 leek, finely chopped • 1 clove garlic, finely chopped • 1 apple, peeled, cored and finely sliced • 200g salmon • Handful parsley Method 1. Cook the pasta according to the packet instructions. 2. Fry the leek in a little olive oil for a few minutes until soft with the garlic. 3. Add the apples and the salmon and season with salt and pepper. 4. Add the walnuts and stir. 5. Add a little bit of water from the pasta pot and allow to simmer for a few minutes. 6. Add the parsley. 7. Add the penne to the sauce just before the pasta is ready and allow to finish cooking for approx one minute in the pan. 8. Serve with a few walnuts and some more parsley as a garnish. This recipe first appeared on Gourmet Today TV, aired on TVM on 18 February, 2017. Ingedients • 500ml chicken or vegetable stock • Vegetable oil • 1 stalk lemongrass • 1 clove garlic, finely chopped • 1 tsp turmeric • 1-inch piece ginger, finely chopped • ½ tsp chilli flakes • 3 spring onions • 200g mushrooms, chopped • 5 kaffir lime leaves • Handful coriander • 1 pkt egg noodles • 200g salmon, cut into large chunks Method 1. Bash the lemongrass with the back of a knife and gently fry in the vegetable oil. 2. Add the turmeric, ginger, chilli flakes and the garlic. 3. Add the white parts of the spring onion. 4. Add the mushrooms and season with salt. 5. Add the hot stock a ladle at a time. 6. Add the lime leaves and most of the coriander, leaving some to garnish. 7. Add the noodles to the pan and stir until totally immersed. 8. Add the salmon chunks and the lime juice and allow to cook until the noodles are cooked through (approx. 8 minutes). 9. Garnish with the green parts of the spring onion, more coriander and lime wedges and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 18 February, 2017.