Summer Salmon Spaghetti

Name: Summer Salmon Spaghetti with Crispy Broccoli
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Echalion Shallot; ½ Broccoli; 1 Chives; 1 Garlic Clove; ½ Red Chilli; 1 Hot Smoked Salmon; 180 Wheat Spaghetti; ½ Vegetable Stock Pot; 150 Water; 1 Creme Fraiche; ½ Lemon

with Crispy Broccoli

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We're thinking pink today. Salmon pink to be exact. Not only is this fish delicious, it's packed to the gills with omega 3 fatty acids which, research suggests, can 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!

Tags:

Spicy

•Pasta

Allergens:

Fish

•Cereals containing gluten

•Celery

•Sulphites

•Milk

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Echalion Shallot

Broccoli

Chives

Garlic Clove

Red Chilli

Hot Smoked Salmon

(Contains: Fish)

180

Wheat Spaghetti

(Contains: Cereals containing gluten)

Vegetable Stock Pot

(Contains: Celery, Sulphites)

Creme Fraiche

(Contains: Milk)

Lemon

Not included in your delivery

150

Water

Nutritional information

Energy (kJ)2966 kJ

Energy (kcal)709 kcal

Fat28 g

of which saturates13 g

Carbohydrate73 g

of which sugars10 g

Protein36 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Large Frying Pan

•Grill Pan

•Plate

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 roughly ½cm pieces. Cut the broccoli into florets. Slice each floret into four. Roughly chop the chives. Peel and grate the garlic (or use a garlic press). Deseed and finely chop the red chilli. Remove the skin from the salmon and put the flesh in a bowl. Use two forks to pull it apart into large flakes.

Add the spaghetti to your pan of boiling water and cook until 'al dente', 11 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. 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 good pinch of salt and a grind of black pepper. Cook until slightly brown and crispy, 7-8 mins, then remove from the pan.

Add another drizzle of oil to the pan (no need to wash it!) and turn the heat down slightly 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 if you're not one of them, just add less chilli!

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.

Squeeze in some lemon juice according to taste, then add the salmon, broccoli and chives to the pan. Stir gently then take off the heat. Combine with the spaghetti and serve in bowls. Enjoy!