Hot Smoked Salmon Spaghetti (Beccas edit) 0 chives
with Crispy Broccoli
- Milk
We're thinking pink today. Salmon pink. Not only is this fish delicious, it's packed to the gills with omega 3 fatty acids which have been shown to have benefits for both brain function and blood pressure. So dinner can be good for the head and the heart - and the taste buds of course. Enjoy!
Ingredients
1 unit(s)
Echalion Shallot
200 grams
Spaghetti
½ unit(s)
Broccoli
1 unit(s)
Garlic Clove
½ unit(s)
Red Chilli
½ unit(s)
Lemon
99 grams
Hot Smoked Salmon
½ sachet(s)
Vegetable Stock Powder
112.5 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
150 milliliter(s)
Water
Nutritional information
Instructions
Put a large saucepan of water with a good pinch of salt on to boil for the pasta. Halve, peel and chop the shallot into small pieces. Cut the broccoli into small florets (like little trees!). Roughly chop the chives. TIP: Use scissors if you want. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then finely chop.
Add the spaghetti to your pan of boiling water and cook for 11 mins. Once done, drain in a colander and return to the pan (off the heat). Toss with a little olive oil to stop it sticking together.
Whilst your pasta cooks, put a frying pan on medium-high heat with a drizzle of oil. Once hot, add the broccoli, a pinch of salt and a grind of black pepper. Add a splash of water and pop a lid on the pan. Cook until tender, 3-4 mins, then remove the lid and continue frying until the broccoli is a little brown and crispy round the edges, 2-3 mins. Transfer to a plate and cover with foil to keep warm.
Add another drizzle of oil to the pan (no need to wash it!) and turn the heat down to medium. Add the shallot and cook until slightly softened, 4 mins. Then add the garlic and chilli and cook for 1 minute more. TIP: Some like it hot, but it’s fine if you’re not one of them – just add less chilli!
Add the vegetable stock powder to the pan along with the water (amount specified in the ingredient list). Bring to the boil and stir to dissolve the stock. Simmer for 2 mins, then stir in the crème fraîche and salmon flakes. Add a good grind of black pepper and bring to the boil again. Lower the heat and simmer until the salmon is piping hot another 2 mins.
Squeeze in some lemon juice then taste and add salt, pepper and more lemon juice if you feel it needs it. Sprinkle in the chives, then return the broccoli to the pan. Stir gently and then take off the heat. Combine with the spaghetti and serve in bowls. Enjoy!
