This Smoked Salmon Spaghetti is zesty, fresh and delightful on the taste buds. Best of all, it is delicious served hot or cold
Seriously? is it mid-February already? Someone once told me the older you become the quicker the days go by. That person is pretty accurate! 6 weeks off during the Christmas school holidays as a young child would last forever. Nowadays I can’t even keep up with what day, month or year it is. everything feels like a blur!
Sometimes I feel like my brain cells are slowly dying as I don’t need to use them as much as I’m currently not working. It probably doesn’t help that a majority of my conversations are with my cats and a 15-month-old toddler.
I’ve turned into this nagging person and find myself repeatedly saying, ‘Don’t touch that!’, ‘NOOOO!’ and ‘Look at what you’ve done!’ This doesn’t just apply to my toddler Kai, my cats are just as guilty of driving me up the wall at the best of times. Luckily my frustrations disappear the moment I look at their faces. Gosh, why do all 3 of them have to be so adorable?! DAMMIT!
Thank goodness I went ahead and created this blog. It does a great job of allowing me to release my thoughts and creativity. It keeps me on my toes and my mind active as I am constantly thinking of what to post next.
So for my mid-February post, say hello to this beautiful and ridiculously tasty Smoked Salmon Spaghetti!
Smoked Salmon Spaghetti
Pasta usually comes in red or white sauce, this Smoked Salmon Spaghetti stands on its own.
It does have cream but it’s more on the zesty, fresh and light side. The smoked salmon adds a delicious flavour and is a convenient no-fuss protein to use.
We have perfectly cooked spaghetti in a sauce made from lemon, mustard and cream sauce. It’s then tossed with smoked salmon, peas, baby spinach and parmesan cheese.
This Smoked Salmon Spaghetti is a perfect example, in that that you don’t need exotic or expensive ingredients to create a sophisticated tasting pasta!
It’s a great weekday lunch or dinner to cook for your family as it’s budget-friendly and makes a generous portion. It’ll surely keep everyone’s tummy at the table satisfied!
The pasta is not too rich as it’s not purely cream based and it has peas and spinach so it’s actually quite healthy!
Another great thing about this pasta dish is that you can choose to serve it hot or cold as it’ll still taste amazing. This means you can even serve it in a huge bowl at your next BBQ, or get together.
Spaghetti, but not in public!
As much as I love spaghetti, fettuccine, linguine or any other stringy pasta there is one rule I have. I never ever order these kinds of pasta when I am eating out.
Why? because my pasta etiquette needs vast improvement. I just can’t seem to use my fork to roll my pasta neatly into my spoon and eat it daintily. I basically look like my toddler practising to use his spoon, so to avoid looking like a fool I stick with penne when I’m out in public.
BUT, maybe it’s not just stingy pasta, maybe it’s…. just me.
This one time, a very long time ago, I was eating Subway with this dude at lunch. He was geeky but cute, and he had a massive crush on me. We never dated as I don’t do work romance and plus he was the son of our boss! Yes, awkward! Anyway, during our lunch he goes ‘you have bread in your hair’ thinking it was crumbs I gave my hair a quick flip. He tells me that ‘it’s still there’ and laughs at me endearingly. He then leans over our table to remove it for me. Like a romantic scene until I realised the bread that he removed was the size of my thumb!
Yes, I’ll need to book several classes in dining etiquette. Until then, I’ll just indulge in stringy pasta like I do when I am making my GARLIC CHILLI PRAWN PASTA and the delicious and creamy FETTUCCINE BOSCAIOLA.
Ingredients for Smoked Salmon Spaghetti
The ingredients for this recipe is pretty much straight forward:
Smoked salmon – Over here you’ll find smoked salmon in the chilled section of the supermarket. Smoked salmon usually has two varieties to choose from. A salmon fillet that looks cooked (nope) and thinly sliced salmon on a cardboard tray that looks raw (get this one!).
Parmesan cheese tastes best when you buy it in a block and shave it yourself, but for convenience, you can use packaged shaved or shredded parmesan.
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Thickened cream is cream with gelatine added to it, it has 35% milk fat and is often used for whipping.
Baby spinach is added in two different stages, whilst cooking (it will wilt) and off the heat to add some freshness and texture.
How to make Smoked Salmon Spaghetti
Step-by-step guide with photos
Step by step instructions with photos
Cook the spaghetti as per the instructions on the packet but make sure not to overcook it. Scoop out half a cup of pasta water before draining it from the spaghetti and set aside.
Heat oil in a large deep fry pan on medium to high heat. Add in the garlic and stir for 20 seconds, pour in the cream, mustard and stir to mix.
Add in the peas, spaghetti, lemon zest (not juice), half of the spinach and salt. Stir well to combine, if the spaghetti is dry add a few tablespoons of the reserved pasta water. Cook and stir just until the pasta is heated through.
Remove the frypan from the heat. Add in the onions, smoked salmon, lemon juice, parmesan cheese, dill and the remaining spinach. Toss gently to mix, taste and add any seasoning if needed.
Serve with crusty bread and a cold glass of wine! The pasta can be served hot or cold.
Leftovers can be kept in the fridge for up to 3 days in a sealed container.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
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Cheers (I’ll drink to that) – Cat Tre
This Smoked Salmon Spaghetti
Ingredients
- 350 gm dried spaghetti
- 1 tbsp olive oil
- 2 cloves garlic
- ⅔ cup thickened cream (NOTE 1)
- 2 tsp Dijon mustard
- 1 cup frozen peas
- 120 gm spinach leaves (NOTE 2)
- ½ tsp salt
- 250 gm smoked salmon (roughly torn) (NOTE 3)
- 1 tbsp fresh dill (finely chopped)
- ⅓ cup fresh parmesan (shredded) (NOTE 4)
- 1 lemon (zested & juiced)
- ½ red onion (thinly sliced)
Instructions
- Cook the spaghetti as per the instructions on the packet but make sure not to overcook it. Scoop out half a cup of pasta water before draining it from the spaghetti and set aside.
- Heat oil in a large deep fry pan on medium to high heat. Add in the garlic and stir for 20 seconds, pour in the cream, mustard and stir to mix. Add in the peas, spaghetti, lemon zest (not juice), half of the spinach and salt. Stir well to combine, if the spaghetti is dry add a few tablespoons of the reserved pasta water. Cook and stir just until the pasta is heated through.
- Remove the frypan from the heat. Add in the onions, smoked salmon, lemon juice, parmesan cheese, dill and the remaining spinach. Toss gently to mix, taste and add any seasoning if needed.
