John Myers
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Spaghetti in Light Salmon Cream Sauce
The perfect spaghetti in light salmon cream sauce recipe with a picture and simple step-by-step instructions.
for the sauce
- 75 g Skinless salmon fillet
- Fried fish seasoning
- 1 tbsp Chopped onions
- 1 tbsp Extra virgin olive oil
- 1 tsp Chopped garlic
- 75 ml Fish stock
- 75 ml Cream 30% fat
- 1 tbsp Lemon juice
- 1 tsp Dill
- 1 pinch Sugar
- 1 pinch Chilli flakes
- Salt and pepper
The pasta
- Put on pasta water. In the meantime, prepare the sauce before the noodles are ready. Note: the sauce is always waiting for the pasta (never the other way around). Cook the pasta al dente while (or after) the sauce is made.
The sauce
- Cut the salmon into small cubes, sprinkle with the fish seasoning, mix well and let it steep a little. In the meantime, finely chop the onions and garlic and heat the oil in a pan. Sear the fish cubes in it. When the salmon pieces have turned color, add the chopped onion and fry. At the end, fry the garlic very briefly, then deglaze everything with the fish stock (alternatively: vegetable stock) and cream. Season with lemon juice, sugar, dill and chilli to taste, add salt and pepper if necessary.
The marriage of pasta and sauce
- Let the cooked spaghetti (I had linguine) drain briefly and add to the salmon-cream sauce, fold in, reheat briefly if necessary – done. Enjoy your meal!
alternatively:
- Do not fry the salmon, but just let it stand in the finished, hot, no longer boiling sauce for a few minutes. (Attention, timing: the spaghetti must be ready now!) During the cooking time, add the spaghetti and finish cooking the fish while the pasta is already soaking up some of the tasty sauce.
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