Salmon and Wild Garlic Sauce with Spaghetti
Student Cuisine
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Cook Time
30 min
Servings
2
Difficulty
Medium
Prep Time
15 Min
Description
This dish is an absolute harbinger of spring! The fresh wild garlic gives the creamy salmon sauce a wonderful note. I especially like to make this salmon and wild garlic sauce with spaghetti when I need something quick, but still want something special on the table. The preparation is straightforward and the Thermomix® helps to make the sauce perfectly creamy. The salmon is fried in a pan to develop roasted flavors that make the dish even more delicious. A dash of white wine rounds it off. Simply delicious!
Ingredients (13 ingredients)
-
200 g Wild salmon fillet
-
3 Spring onions
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0.5 Organic lemon
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1 Handvoll Wild garlic
-
1 Handvoll Cherry tomatoes
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100 ml Cream
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50 ml White wine
-
50 ml Vegetable broth
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1 EL Oil
-
1 TL Sugar
-
Salt
-
Pepper
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150 g Spaghetti
Preparation (8 steps)
Cook the spaghetti
Cook the spaghetti in salted water until al dente according to the package directions. In the meantime, continue with the recipe.
Prepare the salmon
Cut 200 g of wild salmon fillet into cubes and drizzle with the juice of half an organic lemon. Season with salt and pepper.
Chop the spring onions
Cut 3 spring onions into rings and set aside.
Fry the salmon
Heat 1 tbsp of neutral oil in a coated pan. Fry the prepared salmon cubes and spring onion rings in it for approx. 5 minutes until the salmon is cooked.
Prepare the sauce
Deglaze the fried salmon and spring onions with 50 ml of white wine and let it reduce briefly. Add 100 ml cream and 50 ml vegetable broth.
Season the sauce
Season the sauce with pepper, salt and 1 tsp of sugar.
Add wild garlic and tomatoes
Cut 1 handful of wild garlic into strips and add to the sauce together with 1 handful of halved cherry tomatoes. Simmer everything for about 5 minutes.
Arrange
Arrange the spaghetti on plates and pour the salmon and wild garlic sauce over it. Serve immediately.
Finished cooking? Great! 🎉
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Allergens
- Cereals containing gluten
- Fish
- Milk
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