Salmon is one of our favourite ingredients, not only is it delicious, it is chock-full of healthy fats. Oily fish, like salmon, are the best dietary sources of omega 3 fatty acids which are essential for healthy brain function and eye health. These fats are also anti-inflammatory which helps prevent chronic conditions like heart disease, diabetes and arthritis.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Hot Smoked Salmon(ContainsFish)
Wheat Spaghetti(ContainsCereals containing gluten)
Vegetable Stock Pot(ContainsCelery, Sulphites)
Cut the shallot in half through the root, peel and chop into roughly 1⁄2cm pieces. Cut the broccoli into florets (so mini trees!). Slice each floret into four pieces. Roughly chop the chives (or use scissors if you want!). Peel and grate the garlic (or use a garlic press if you have one). Cut the chilli in half lengthways, remove the seeds and finely chop.
Put a large pot of water on to boil with a good pinch of salt (in preparation for your pasta).
Remove the skin from the salmon then put the flesh on a chopping board. Pull your salmon apart with two forks.
Add the spaghetti to the boiling water and cook for 11 mins until 'al dente'. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle - if it's not quite there yet, just cook for a little longer. Once cooked, drain into a colander then return to the pot off the heat. Add a drizzle of 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 your broccoli, a good pinch of salt and a grind of black pepper. Cook for 7-8 mins until your broccoli is slightly brown and crispy, then remove from the pan.
Add another drizzle of oil to the pan (no need to wash) and turn the heat down slightly to medium. Add your shallot and cook for 4 mins, then add your garlic and chilli (add less if you're not a fan of spice) and cook for 1 minute more.
Add the vegetable stock pot to the pan along with the water (amount specified in the ingredient list). Bring to the boil, making sure the stock pot has dissolved. Simmer for 2 mins, then stir in the crème fraîche. Add a good pinch of salt, and a grind of black pepper and bring to the boil again. Lower the heat and simmer for another 2 mins.