This elegant yet simple pasta dish marries the richness of flaked salmon with the bright, tart freshness of sorrel or spinach. The key to this recipe is the quick cooking of broccoli in a flameproof casserole, allowing the salmon to gently warm through without overcooking. The butter and lemon juice create a silky sauce that coats the spaghetti, while the fresh greens add a vibrant color and delicate flavor. It is a perfect weeknight dinner that feels special enough for guests but comes together quickly. The combination of textures’the tender pasta, crisp-tender broccoli, and soft fishâÂÂmakes every bite satisfying. Serve immediately to enjoy the peak freshness of the ingredients.
Spaghetti With Salmon and Sorrel (Or Spinach)
Description
This elegant yet simple pasta dish marries the richness of flaked salmon with the bright, tart freshness of sorrel or spinach. The key to this recipe is the quick cooking of broccoli in a flameproof casserole, allowing the salmon to gently warm through without overcooking. The butter and lemon juice create a silky sauce that coats the spaghetti, while the fresh greens add a vibrant color and delicate flavor. It is a perfect weeknight dinner that feels special enough for guests but comes together quickly. The combination of textures&# 226;ÂÂthe tender pasta, crisp-tender broccoli, and soft fishâÂÂmakes every bite satisfying. Serve immediately to enjoy the peak freshness of the ingredients.Ingredients
Directions
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Bring a large pan of salted water to a boil for cooking the pasta.
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Roll the sorrel or spinach leaves tightly, a few at a time, and snip across with scissors to create fine green ribbons.
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Chop the broccoli florets into very small pieces.
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Melt 2 oz of butter in a flameproof casserole suitable for serving at the table.
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Add the chopped broccoli to the melted butter, stir to coat, cover with a lid, and cook gently for 1 minute.
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Add a generous grinding of black pepper, salt, and 2 teaspoons of lemon juice (use more if using spinach).
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Shake the casserole to distribute the seasonings, then scatter the flaked salmon over the broccoli without stirring it in.
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Cover and leave over very gentle heat for 3 minutes to warm the salmon.
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Meanwhile, cook the spaghetti in the boiling salted water until al dente.
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Draw the casserole away from the heat.
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Add the well-drained pasta, Parmesan cheese, and most of the sorrel or spinach ribbons to the casserole.
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Toss quickly, gently, and thoroughly so that every strand of pasta is coated with butter and flecked with the pink salmon and green vegetables.
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Check the seasoning, sprinkle the remaining green ribbons over the top, and serve immediately with lemon wedges.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 225.0kcal
- % Daily Value *
- Total Fat 13.2g21%
- Saturated Fat 3.1g16%
- Cholesterol 55.0mg19%
- Sodium 75.5mg4%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 1.3g6%
- Sugars 0.8g
- Protein 21.4g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Amount given for sorrel (or spinach) is for trimmed weight.
If using spinach instead of sorrel, you may need a bit more lemon juice to balance the earthier flavor of the spinach.
Serve with wedges of lemon on the side instead of a bowl of grated Parmesan cheese for a lighter finish.
Ensure the salmon is already cooked before adding it to the casserole; the gentle heat is only to warm it through.
