Fusilli with fresh salmon and Pernod

There’s nothing like a plate of pasta, whether you are looking for a little weekend indulgence or a quick, nutritious mid-week meal. The Preca sisters use fresh salmon and Pernod to make this perfect place of pasta. 

Fusilli with fresh salmon and Pernod 

Serves 4


  • 375g fussili 
  • 3 tbsp olive oil
  • 1 tbsp mince garlic
  • 1 garlic, chopped 
  • 500g fresh salmon fillets, cubed
  • 150m Benna fresh cream 
  • 3 tbsp fresh dill, chopped 
  • Salt and pepper
  • Handful rocket leaves
  • Cherry tomatoes 
  • Fish stock 
  • 2 shots Pernod 
  • Handful parsley, chopped


  1. Cook the pasta according to the packet instructions in a pan of salted boiling water, then drain.

  2. Meanwhile, heat the oil in a frying pan, add the garlic and onion and fry for 3-4 mins or until the onion has softened.
  3. Add 2 shots of Pernod.

  4. Add half the salmon and the chopped dill, fish stock, cream and cherry tomatoes and continue to cook over a gentle heat for 5 mins, or until the salmon has cooked through.

  5. Stir in the drained pasta and season with salt and pepper and add the other half of the salmon & rocket leaves.
  6. Sprinkle over the parsley and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 1 April, 2016. 

Want to try this delicious dish but don't want to do the cooking? The Preca sisters have put this on their specials menu for this week only at Palazzo Preca and The King's Own Band Club, both in Valletta.

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