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Salmon and Cream Spaghetti
By Andy | May 7, 2008
Salmon and Cream Spaghetti
Serves 4
Prep time : 5 minutes
Cooking time : 15 minutes
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Ingredients
500 grams dried spaghetti.
400 grams tinned pink salmon in brine, drained, bones removed and flaked.
1 large leek, green tips discarded. Halve it, wash thoroughly and then thinly slice.
1 cup shredded snow peas.
1 cup light cream.
1 tablespoon dijon mustard.
1 tablespoon lemon juice.
1/3 cup fresh chopped dill leaves.
2 cloves of garlic, crushed.
1 tablespoon olive oil.
4 spring onions, thinly sliced on the diagonal.
Method
Cook spaghetti to packet instructions. Sauce takes about 11 minutes to cook, time pasta to be ready the same time as the sauce.
Heat the oil over medium heat in a non stick pan.
Add the leeks and saute for 2 minutes.
Add the garlic and fry for 1 minute.
Add the snow peas and fry for 2-3 minutes. Snow peas will change to a deep green when they are cooked.
Add the salmon and cook for 2 minutes, or until heated through.
Pour in the cream, stir in the mustard.
Add 2/3 of the dill, the lemon juice and spring onions.
Cook for another 2 minutes, or until cream begins to thicken.
Serving
Drain pasta and divide amongst serving bowls. Top with salmon and cream sauce, garnish with left over dill.
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