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Spaghetti with carrot and orange sauce and fried salmon

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Ingredients for 2 servings:

  • 200 g salmon, frozen
  • 1 tsp lemon juice
  • Salt
  • 3 carrots
  • 1 onion(s)
  • 2 tsp vegetable oil
  • 200 ml broth
  • 50 ml orange juice
  • 120 g spaghetti
  • pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Thaw the salmon, wash, pat dry, drizzle with lemon juice, and season with salt. Peel, wash, and slice the carrots. Peel and finely dice the onion, then sauté it with the carrot slices in 1 teaspoon of heated oil. Add the broth and orange juice, bring to a boil, and cook, covered, for about 15 minutes. Cook the spaghetti according to the package instructions for about 8-10 minutes. Fry the salmon in the remaining heated oil for about 5-8 minutes. Puree the carrots and cooking liquid. Season the sauce with salt and pepper. Transfer the pasta to a plate. Pour the sauce over the pasta and arrange the salmon on top.

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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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