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SMOKED SALMON SPAGHETTI

This Smoked Salmon Spaghetti

Catalina T
This Smoked Salmon Spaghetti is zesty, fresh and delightful on the taste buds. Best of all, it is delicious served hot or cold
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Western
Servings 6 servings
Calories 437 kcal

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.
    making the sauce
  • 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.
    adding ingredients to the sauce
  • 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.
    smoked salmon spaghetti

Notes

(NOTE 1) Thickened cream is cream with gelatine added to it, it has 35% milk fat and is often used for whipping.
(NOTE 2) Baby spinach is added in two different stages, whilst cooking (it will wilt) and off the heat to add some freshness and texture. 
(NOTE 3) 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!).
(NOTE 4) 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.
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, so this is an approximate guide only.

Nutrition

Calories: 437kcalCarbohydrates: 52gProtein: 20gFat: 17gSaturated Fat: 8gCholesterol: 51mgSodium: 656mgPotassium: 445mgFiber: 4gSugar: 4gVitamin A: 2544IUVitamin C: 26mgCalcium: 131mgIron: 2mg