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🍝 Saffron Spaghetti with Salmon

580 kcal · 30 min · 4 servings

Ingredients

• 300 g salmon fillet skinless and boneless (2 salmon fillets)
• 200 g spaghetti
• 2 tbsp heavy cream
• 1 tsp horseradish (jar)
• 1 tbsp olive oil
• 1 tbsp flour
• 1 pinch saffron threads
• salt
• pepper (from the mill)
• garnish
• freshly grated horseradish
• chive stems

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Cook the spaghetti in the salted water for the time specified on the package until al dente.
3. 3. Remove the spaghetti from the heat and reserve some of the pasta water for later.
4. 4. Season the salmon with salt and pepper to taste.
5. 5. Lightly dust one side of the salmon fillet with flour.
6. 6. Heat oil in a non-stick frying pan over medium heat.
7. 7. Place the salmon in the pan with the floured side facing down.
8. 8. Fry the salmon for about 8 minutes until the bottom side is crispy.
9. 9. Ensure the fish is cooked through but remains slightly translucent inside.
10. 10. Remove the salmon from the pan and set it aside.
11. 11. Add sour cream, one teaspoon of horseradish, and saffron to the same pan.
12. 12. Heat the sauce gently, but do not let it boil.
13. 13. Add the drained spaghetti to the sauce.
14. 14. Toss the pasta in the sauce to coat it evenly.
15. 15. If necessary, add some of the reserved pasta water to make the sauce creamier.
16. 16. Season the sauce with salt and pepper to taste.
17. 17. Portion the spaghetti onto plates.
18. 18. Place the fried salmon on top of the spaghetti.
19. 19. Garnish the dish with grated horseradish and fresh chives.
20. 20. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 580
• Protein: 38 g · Fett/Fat: 22 g · Carbs: 52 g