John Myers
Linguini in Tomato-salmon Sauce with Spinach and Basil
The perfect linguini in tomato-salmon sauce with spinach and basil recipe with a picture and simple step-by-step instructions.
- 500 g Linguini
- 300 g Salmon fillet
- 250 g Fresh spinach leaves
- 1 piece Shallot
- 15 piece Cherry tomatoes
- 2 piece Garlic cloves
- 1 Can Peeled tomatoes (400g)
- 2 tsp Tomato paste
- 15 piece Fresh basil leaves
- 100 ml White wine (Pinot Blanc)
- 1 tsp Wheat flour (type 405)
- 1 tbsp Creme fraiche Cheese
- 2 tsp Parmesan (freshly grated)
- 0,5 tsp Sugar
- 2 tbsp Olive oil
- 1,5 tsp Sea-Salt
- This dish is prepared extremely quickly, so it is very important to prepare everything.
- At the beginning, remove the skin, bones and fat from the salmon fillet (this is tatty and not really tasty), then cut the salmon into approx. 3.5 cm cubes and set aside on a plate.
- Peel the garlic cloves and shallot and cut into fine slices, then cut the cherry tomatoes in half and remove the stalk.
- Now you can already put on the water for the pasta.
- In the meantime, remove the stalks and any remaining skin from the canned tomatoes, then cut the canned tomatoes into cubes and place them in a bowl with the tomato juice from the can.
- As soon as the water is boiling, add plenty of salt and add the linguini to the water. Since the pasta will soak in the sauce for a short time, cook a minute less than indicated on the package.
- Put the pan on the stove and let it get hot.
- Until the pan is hot, season the salmon with a good pinch of sea salt and dust with the wheat flour. Then put the olive oil in the pan and fry the fish on a hot pan. Take the salmon cubes out of the pan and set them aside, trying to keep as much of the oil in the pan as possible.
- Put the shallots in the pan and reduce the power of the hob by half. As soon as the shallots are translucent, add the garlic and tomato paste to the pan and deglaze with the white wine after about 3 minutes. Bring the wine to the boil for two minutes and then add the canned tomatoes, salt and sugar to the pan. Let the sauce simmer for 5 minutes without a lid.
- In the meantime, wash the spinach, spin dry and remove the stalks.
- Three minutes before the cooking time for the pasta is up, add the spinach, basil leaves, crème fraîche and Parmesan to the pan and stir evenly.
- When the pasta has finished cooking, drain it and add to the sauce with the cherry tomatoes and stir well. Leave the pan on the stove for another two minutes, until the sauce has a nice consistency, season again and serve immediately.
- Enjoy this quick and, above all, delicious dish!
Facebook Comments