John Myers
Vegetable Spaghetti with Salmon and Dill-lemon Sauce
The perfect vegetable spaghetti with salmon and dill-lemon sauce recipe with a picture and simple step-by-step instructions.
- 2 Discs Salmon – 250 g
- Oil
- Salt
- Pepper
- Lemon juice
- 1 small Zucchini
- 4 Carrots
- 1 Radish
- Salt
- Pepper
- 1 tablespoon Butter
- 0,5 tablespoon Flour
- 150 ml Vegetable broth
- Salt
- Pepper
- Dill
- Wash the salmon fillet, dab with a kitchen towel and season with salt, pepper and lemon.
- Heat some oil in a pan and fry the fish on both sides until it has a nice brown color.
- For the vegetable spaghetti, wash the zuccini, peel the carrots and radish and cut into spaghetti with a spiral cutter. If you don’t have a tailor, you can try a small, sharp knife
- Now heat a little oil in another pan and fry the vegetable spaghetti while turning. I added a bit of sugar snap peas.
- Now take the fish out of the pan for the sauce, keep warm, heat a little butter in the fish pan, add the flour, stir well, pour the broth and stir everything until the sauce has a creamy consistency. Finally, stir in the chopped dill and season again with salt, pepper and lemon ´ Put the fish in the sauce and let it warm up
- **************************** GOOD APPETITE ****************** *******************
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