Salmon and spinach spaghetti

Ingredients for 4 servings:

• 400g spaghetti
• salt water
• 800 g creamed spinach (frozen)
• 500 g salmon fillet(s) (frozen)
• 200 ml broth or milk or cream
• 1 m.-sized onion(s)
• salt and pepper
• n. B. olive oil for frying
• Chili powder or chili sauce, sweet

Instructions

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

simple and very tasty when you need something quick….

Thaw the salmon fillet briefly and then cut into 1 1/2 cm cubes. Finely dice the onion. Boil water for the spaghetti and add salt. Next, I fry the onions over low heat until translucent and then place them on a plate. I always fry them separately, as otherwise they turn black too quickly, burn, and taste bitter. Then I fry the salmon over high heat until crispy and season with salt and pepper. I add a little chili powder or sweet chili sauce to taste. The pasta water should now be boiling so that the spaghetti can be prepared. During this time, I add the spinach and onions to the salmon, season the salmon and spinach sauce to taste, and let the whole thing simmer in the pan over low heat until the spaghetti is done. Tip: If the creamed spinach hasn’t thawed yet, I also add the fried salmon to the onion dish. Then I let the frozen spinach and its liquid thaw in the pan, and only then do I add the onions and salmon back to the pan. Otherwise, the salmon will fall apart too much.