SMOKED SALMON SPAGHETTI
November 1, 2018
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This easy smoked salmon spaghetti is luxurious without being too unhealthy. Some of the spaghetti is substituted for courgette and only a small amount of cream is used. Ready in under 30 minutes!

This easy smoked salmon spaghetti is luxurious without being too unhealthy. Some of the spaghetti is substituted for courgette and only a small amount of cream is used. Ready in under 30 minutes!

Smoked salmon adds such an indulgent feel to this pasta and the richness is balanced nicely with the lemon in the sauce. It’s especially delicious with a nice glass of Sauvignon Blanc!

If you’re not a fan of salmon, smoked chicken would be a delicious alternative.

 

PRINT RECIPE PDF

 

This easy smoked salmon spaghetti is luxurious without being too unhealthy. Some of the spaghetti is substituted for courgette and only a small amount of cream is used. Ready in under 30 minutes!

SMOKED SALMON SPAGHETTI

Difficulty: Easy
Ready In: 25 minutes
Serves: 4

This easy smoked salmon spaghetti is luxurious without being too unhealthy. Some of the spaghetti is substituted for courgette and only a small amount of cream is used. Ready in under 30 minutes!

QUICK PRINT

Ingredients

SALAD

  • 120 g baby rocket (4.2oz)
  • 1/2 telegraph cucumber
  • 1 large avocado

DRESSING

  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1 tsp wholegrain mustard
  • 1/2 tsp sugar

SPAGHETTI

  • 200 g dried spaghetti (7oz)
  • 200 g cold smoked salmon (7oz)
  • 2 large courgettes
  • 2 cloves garlic
  • 2 1/2 Tbsp olive oil, divided
  • 1 Tbsp lemon zest
  • 1 tsp dried oregano
  • 3/4 cup finely grated parmesan, divided (90g)
  • 1/3 cup fresh basil
  • 1/4 cup cream (60ml)
  • 3 Tbsp lemon juice

Instructions

  1. PREPARE SALAD

    Place rocket in a large salad bowl. Slice cucumber and dice avocado. Combine with rocket.

  2. PREPARE DRESSING

    Combine all dressing ingredients in a small jar, season with a little salt and pepper and shake to combine.

  3. COOK SPAGHETTI

    Bring a large pot of water to the boil and add spaghetti. Boil for 10 minutes, until pasta is al dente.

  4. While spaghetti is cooking, roughly chop salmon. Spiralise, julienne or grate courgette. Crush garlic. Heat 1/2 tablespoon olive oil in a large frying pan and add courgette, garlic, lemon zest and oregano. Sauté for a couple of minutes. Add salmon and cook for a further 2 minutes.

  5. Reserve 1/2 cup pasta water, then drain spaghetti. Add spaghetti to the frying pan together with 1/2 cup parmesan, basil, cream, lemon juice, 3 tablespoons pasta water and remaining 2 tablespoons olive oil. Toss with tongs to combine and season to taste with salt and cracked pepper (you can be generous with the pepper). Add more pasta water if needed.

  6. SERVE

    Serve spaghetti topped with remaining parmesan and a side of salad drizzled with dressing.

Recipe Notes

WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Use gluten-free spaghetti.
BUDGET TIP: Swap smoked salmon for tinned salmon (smoked flavour would be good).
STORING AND REHEATING: Store pasta separate from salad and dressing. Reheat pasta in the microwave and dress salad just before serving.

 

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2 Comments

  1. Lauren Williams says:

    Hi Josie

    We are not salmon eaters, what would you suggest I could use as a replacement in this meal? Would smoked chicken also work?

    Thankyou! Loving your recipes, as always!

    • Josie says:

      Hi Lauren,

      Sorry, I should have added those suggestions to the post! Smoked chicken would be a great option – I think that would be the best alternative to salmon. Otherwise bacon or chorizo would work well too.

      Hope you enjoy the meal! x

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