Gluten Free Spring Menu: Spaghetti with Salmon & Asparagus

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 4

Ingredients:


• · 250g gluten free wholemeal spaghetti
• · 2 salmon fillets
• · 100g salmon
• · 
8 fresh asparagus stalks
• · 1 vegetables and herbs broth cube
• · 150 ml Chardonnay white wine
• · 1 shallot
• · 25cl milk
• · A pinch of pepper

Method:

• In a saucepan, boil a large volume of salt water. For fresh asparagus, wash and peel them before cooking them for 10 minutes in boiling water. Drain before cutting into 5 equal pieces.
• Cut the salmon into cubes of about 1 cm in diameter.
•  Boil a pot of salted water and immerse the pasta. Cook for 9 minutes and cook ‘al dente’ .
• Meanwhile, prepare the sauce. Peel shallots and chop finely. Fry in a pan with a cube of vegetable broth and spices and 150 ml dry white wine Chardonnay .
• Reduce the fire until there is no more liquid, then add the cream and bring to a boil before stopping cooking.
• Drain the pasta and set aside in a dish. Pour the sauce into the pan where the pasta is cooking and add the diced salmon. Cook 2 minutes, add the asparagus and pasta.
• Cook for 1 more minute, stirring. Pour into a serving dish and enjoy

Bon Appetit!

More recipes from our ‘gluten free Spring menu‘:

– Greek Caviar Zucchini Salad

– Shortcake with Peaches & Raspberries