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🍝 Salmon Pasta in Creamy Sauce

627 kcal · 30 min · 4 servings

Ingredients

• salmon fillet, frozen 480 g
• salt pinch
• lemons 1 pc.
• cucumbers 2 pc.
• fusilli 400 g
• dill, fresh 20 g
• oil 1 tbsp
• vegetable broth 200 ml
• whipping cream 200 g
• cream horseradish 2 tbsp
• pepper, black ground pinch

Instructions

1. 1. Ideally, thaw the salmon overnight in the refrigerator.
2. 2. Bring about 4 liters of salted water to a boil in a large pot.
3. 3. Rinse the lemon thoroughly.
4. 4. Grate about 1 teaspoon of lemon zest.
5. 5. Cut the lemon in half and squeeze out the juice.
6. 6. Wash the cucumber.
7. 7. Peel the cucumber.
8. 8. Cut the cucumber lengthwise.
9. 9. Remove the seeds from the cucumber.
10. 10. Dice the cucumber flesh into small cubes.
11. 11. Add the pasta to the boiling water.
12. 12. Cook the pasta for about 10 minutes until al dente (firm to the bite).
13. 13. Rinse the fish under cold water.
14. 14. Pat the fish dry with a kitchen towel.
15. 15. Cut the fish into cubes.
16. 16. Season the fish cubes with salt.
17. 17. Season the fish cubes with the lemon juice.
18. 18. Wash the dill.
19. 19. Dry the dill well.
20. 20. Remove the thick stems from the dill.
21. 21. Chop the dill finely.
22. 22. Heat oil in a pot over medium heat.
23. 23. Sauté the cucumber cubes in the oil for about 3 to 4 minutes.
24. 24. Stir the broth if necessary.
25. 25. Fill the pot with cream.
26. 26. Add horseradish cream to the pot.
27. 27. Pour the broth into the pot.
28. 28. Reduce the heat to the lowest setting.
29. 29. Season the sauce with salt.
30. 30. Season the sauce with pepper.
31. 31. Add the salmon cubes to the sauce.
32. 32. Simmer the salmon covered for about 5 minutes.
33. 33. Drain the pasta in a colander.
34. 34. Let the pasta drip off well.
35. 35. Gently fold the pasta into the sauce.
36. 36. Add the chopped dill to the pasta sauce.
37. 37. Plate the pasta.
38. 38. Enjoy your meal!

Nutrition per serving

• kcal: 627
• Protein: 37 g · Fett/Fat: 35 g · Carbs: 52 g