Leaf spinach and peanut penne with salmon fillet

Ingredients for 4 servings:

• 500g penne
• salt water
• 4 salmon fillets (frozen)
• 500 g leaf spinach (frozen)
• 3 onions
• 4 tbsp peanut butter
• 1 piece(s) ginger
• 200 ml coconut milk
• 1 tbsp sambal oelek, approx.
• 2 tbsp oil
• 200 ml vegetable stock
• 250 g cherry tomatoes
• 2 garlic cloves, if desired
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the penne “al dente” in plenty of salted water according to the package instructions, drain, and set aside. For the sauce, wash and quarter the cherry tomatoes, peel and dice the ginger and onions, and, if desired, chop 1-2 cloves of garlic, and sauté them in a little oil until translucent. Then pour in the vegetable stock and add the spinach. Once the spinach is completely thawed, add the cherry tomatoes and simmer over low heat for 5 minutes. Now add the peanut butter, coconut milk, and sambal oelek and season with salt and pepper. Finally, mix the sauce evenly with the pasta. The sauce will seem a bit runny due to the overcooked tomatoes, but this isn’t a problem, as the pasta will still absorb the liquid. Season the salmon fillets with salt and pepper and fry them in a non-stick pan with a little oil on both sides for about 3 minutes, until the fish is cooked through. Serve the fried fish fillets with the pasta on warmed plates. If you like, you can garnish the dish with whole peanuts and a slice of lemon.