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Linguine with salmon cubes and leaf spinach in orange cream

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Ingredients for 2 servings:

  • 140 g linguine
  • salt water
  • 400 g salmon fillet(s) without skin
  • 150 g young, fresh spinach leaves
  • 60 g orange juice
  • 60 g cream
  • some broth, instant
  • 1 pinch of salt
  • some butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Trim the spinach leaves, remove the stems, wash, spin dry or pat dry, and roughly chop. Cook the linguine in salted water according to the package instructions until al dente, then drain. Cut the salmon fillet into 1 cm cubes. Sauté the salmon cubes in a pan with a little butter, add the spinach, and season with a pinch of salt. Cover the pan and continue to sauté for about 1 minute. Add the orange juice, cream, and a little bouillon powder. Let everything simmer a little longer until the pasta has absorbed the liquid.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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