Spaghetti with Creamy Salmon Sauce
A perfect dish for pasta and seafood lovers as salmon is cooked with zesty lemon, garlic, and creamy butter and mixed with cooked spaghetti. Top with parsley, red pepper, or Parmesan cheese if desired.
10.5 OZ / 300 G spaghetti
8.75 OZ / 250 G salmon fillets
7 OZ / 200 G zucchini
7 OZ / 200 ML cream
8.75 OZ / 250 ML vegetable stock
2 TBSP flour
1 TBSP dill
1 EA lime
2 PINCHES salt
1 PINCH pepper
28 OZ / 800 ML hot water
Wash and pat dry the salmon then slice into strips.
Add hot water to the mixing bowl with a little salt. Insert the measuring cup, heat for 5 minutes / 265°F|130°C / speed 1 / reverse.
Remove measuring cup and add pasta in the top hole, cook for 9 minutes / 230°F|110°C / speed 1 / reverse. Either break pasta in half or allow time for the pasta in the water to get soft. Insert measuring cup once pasta submerged.
Strain the pasta through the simmering basket and set aside tossing in a little olive oil to avoid sticking. Keep warm.
Wash and roughly chop the Zucchini and add to the mixing bowl. Chop for 7 seconds / speed 6. Scrap down the sides.
Add the stock, cream and flour to the mixing bowl. Remove the measuring cup, cook for 8 minutes / 230°F|110°C / speed 3 / reverse.
Add the Salmon and the dill along with the Lime juice and zest to the mixing bowl, season well. Cook for 4 minutes / 230°F|110°C / speed 1 / reverse.
Add the pasta to a serving dish and spoon the sauce over the top. Enjoy your dish. You could also toss the pasta back in the sauce.
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