Saturday, 9 March 2013

Salmon Spaghetti

When I was young my mum taught me to cook at a very young age. She showed me how to make her famous spaghetti bolognese and I would make this for the family willingly most afternoons when I arrived home from school.

Nowadays I don't really use recipes for pasta sauces or savoury dishes in general and just throw things in as I go. This is a dish I came up with after I saw inspiration from a restaurant we visited last weekend.


1 packet 100g Tassal smoked Tasmanian salmon
150 ml thickened cream (can use light cream if preferred)
2 hand fulls of snow peas
2 x 400g diced tinned tomatoes (can use fresh tomatoes if preferred)
1/2 cup water
250g spaghetti
1 red onion
2 x cloves of garlic
2 Tbsp tomato paste
1 Tbsp chicken stock (can use vegetable if preferred)
1 Tbsp mixed herbs (can use fresh oregano & basil if preferred)
Salt & pepper to taste
Parmesan cheese if desired

  1. Fill up a saucepan with water and bring to the boil. 
  2. Once boiling, add in spaghetti and cook to instructions on packet. 
  3. Dice onion and garlic and put in a frying pan with a little olive oil. Fry until onions are soft and glossy.
  4. Pour in tinned tomatoes and water and stir. Turn heat down to a simmer.
  5. Add in snow peas, tomato paste, mixed herbs, chicken stock and salt and pepper. 
  6.  Simmer sauce until it thickens slightly. 
  7. Once thickened add in the cream and stir.
  8. Add in salmon at the very end as the salmon is already cooked so it just needs to warm through. 
  9. Mix through cooked spaghetti into sauce. 
  10. Finally garnish with parmesan cheese and basil pesto (as shown) if desired.
  11. Voila!

Would love to hear your thoughts!

Antoinette xx

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